Hot-Mustard Salmon With Miso-Glazed Asparagus

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2 tablespoons Dijon mustard

2 teaspoons honey

1 teaspoon sriracha hot sauce or other red chile garlic sauce

2 pounds salmon steaks, cut 1/2 inch thick—kinned, boned and divided into "chops"

1 1/2 pounds thin asparagus, trimmed

1 teaspoon pure olive oil

Salt and freshly ground pepper

1 tablespoon light miso paste

1 tablespoon fresh lime juice

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