Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette

Ingredients

• 2 pounds asparagus cut into 2-inch pieces
• 2 tablespoons juice of lemon fresh
• 0.5 cup orange juice fresh ( 1 orange)
• 2 teaspoons orange rind grated
• 0.8 cup bell pepper red chopped
• 1 tablespoon rice vinegar 
• 1 pound shrimp deveined peeled ( 20 shrimp)
• 2 tablespoons vegetable oil 
• 6 cups water 
• 0.3 cup miso yellow (soybean paste)

Equipment

• bowl
• sauce pan
• whisk
• slotted spoon

Directions

1. Bring the water to a boil in a large saucepan.
2. Add asparagus; cook 4 minutes or until crisp-tender.
3. Remove with a slotted spoon. Plunge into ice water, and drain.
4. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done.
5. Drain and plunge into ice water; drain.
6. Place the asparagus, shrimp, and bell pepper in a large bowl; chill.
7. Combine miso and lemon juice; stir with a whisk until smooth.
8. Add orange rind and the remaining ingredients; stir well.
9. Pour over asparagus mixture; toss well to coat.