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.