Seared Miso-Sesame Shrimp and Asparagus

 

3 T. white or yellow miso

2 T. toasted sesame oil

1 T. grated fresh ginger

2 tsp. honey

Freshly ground black pepper

1½ pounds shrimp, peeled and deveined

2 T. extra-virgin olive oil

1 pound asparagus, trimmed

Kosher salt

2 garlic cloves, finely grated or minced

Lime wedges, for serving

2 scallions, thinly sliced, for serving

Sesame seeds, for serving

 

In a large bowl, stir together the miso, sesame oil, ginger, honey, ¼ tsp. pepper, and the shrimp. Let it sit while you prepare the asparagus. In a 12-inch skillet, heat the olive oil over medium-high heat. Add the asparagus, sprinkle lightly with salt and generously with pepper, cover the pot, and cook, shaking the pan occasionally, until it is bright green but still firm, 3 to 4 minutes. Transfer the asparagus to a serving platter. Add the shrimp and its marinade to the pan and cook until the shrimp is pink and tails curl in, about 5 minutes, flipping halfway through. Stir in the garlic and more pepper during the last minute, letting it become fragrant, then squeeze a lime wedge over the top. Taste and add a little salt, if needed. Transfer the shrimp to the platter with the asparagus and toss well. Serve topped with scallions and sesame seeds, with more lime wedges on the side.