1 Rinse and trim asparagus and beans and blanch them in salted boiling water, about 7 minutes. Drain vegetables, then plunge in ice water and let drain again. Rinse, trim and cut summer squash into sticks. Rinse, trim and cut celery into 4 cm (approximately 1 1/2 inch) pieces. Rinse spinach and spin dry. Shave Parmesan into thin slices using a box grater.
2 To make vinaigrette: Whisk mustard with vinegar and sugar. In a thin stream, whisk in both oils until emulsified. Season with salt and pepper. Mix vinaigrette with summer squash and let marinate about 20 minutes.
3 Toast almonds in a dry pan. Mix almonds, asparagus, beans, celery, and Parmesan with marinated summer squash. Let marinate about 15 minutes. Just before serving, fold in spinach.