Shrimp-And-Asparagus Salad With Orange-Miso Vinaigrette

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6 cups water

2 pounds asparagus, cut into 2-inch pieces

1 pound large shrimp, peeled and deveined (about 20 shrimp)

3/4 cup chopped red bell pepper

1/4 cup yellow miso (soybean paste)

2 tablespoons fresh lemon juice

2 teaspoons grated orange rind

1/2 cup fresh orange juice (about 1 orange)

2 tablespoons vegetable oil

1 tablespoon rice vinegar

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