Place the asparagus tips and broccoli into a bowl and cover with hot boiling water – cook for about 1 minute until al dente
Meanwhile, in a large frying pan, heat the oil and butter, and sauté the garlic and ginger for a minute.
Carefully remove the asparagus and broccoli from the boiling water and sauté in the pan with ginger and garlic for a minute, then add the fine green beans, mangetout, sugar snaps and freshly shelled peas and cook for 2 minutes
Season with salt and pepper and chilli flakes. Transfer to a serving platter.
Crumble feta around and top with rocket leaves.
Variation ideas: To bulk up this dish, add roasted butternut and peppers, and substitute Gorgonzola cheese for the feta.