Place the asparagus tips and broccolini into a bowl and cover with boiling water; let sit until al dente, 1 minute.
Meanwhile, heat the oil and butter in a large frying pan. Add the garlic and ginger, and saute for 1 minute. Carefully remove the asparagus and broccolini from the hot water, shake dry, and add to the pan; saute for 1 minute. Add the green beans, snow peas, sugar snaps and shelled peas. Cook for 2 minutes.
Season with salt and pepper, and sprinkle with the chile flakes. Transfer to a serving platter. Crumble over the feta and scatter arugula leaves over the top.
To bulk up this dish, add roasted butternut squash and peppers, and substitute Gorgonzola for the feta.
Recipe courtesy of Siba Mtongana