Miso Glazed Sea Bass with Asparagus

Ingredients

• 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

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