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Miso-Glazed Sea Bass with Asparagus

['2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")', '1 1/2 teaspoons sugar', '1 teaspoon fresh lemon juice', '1/2 teaspoon water', '1/8 teaspoon black pepper', '1 pound medium asparagus, trimmed', '2 teaspoons olive oil', '4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)', 'Garnish: lemon wedges']

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Toss together asparagus, oil, and a pinch of salt in a large bowl.
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

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