Rinse the courgettes and chop off either end. Cut into long strips with a knife or (even easier) with a potatoe peeler. Prepare the asparagus by chopping off the bottom end and rinsing.
Heat a skillet (or normal pan) with 1 tbsp olive oil to medium high heat.
Season the courgettes and cook, tossing lightly, for about 5 minutes. Remove from the heat and place in a serving dish.
Add the asparagus spears to the pan ( there should be no need for more oil unless the pan is very dry). Cook for about 5 minutes. Remove from the heat and place in the dish with the courgettes.
Add the drained beans to the dish and gently mix to combine.
Using a pestle and mortar – or just mixing in a bowl, blend two good tablespoons of oil, the basil, a sprinkling of salt, the lemon juice and the crushed garlic cloves. Drizzle over the vegetables and mix lightly.