Tanya Holland's Smoked Trout Spring Salad with Lemon-Mint Vinaigrette – Rancho Gordo

Ingredients

• Ice Water for Chilling
• Salt
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pound of fingerling potatoes
• 2 cups cooked, drained Green Baby Lima beans (or cooked, peeled fava beans)
• 4 scallions, white and green parts, thinly sliced
• ½ cup Marcona almonds
• 4 smoked trout fillets
• Juice and zest of 2 lemons
• 1-2 teaspoons of granulated sugar
• ¼ cup fresh mint leaves, chopped
• ¼ cup extra virgin olive oil
• Salt and freshly ground pepper