Heat your biggest frying pan or wok and add a splash of sesame oil. Add the spring onions and ginger and fry for a minute or two, then add the asparagus and sugar snaps and stir fry for 2 minutes more until they have just lost their rawness.
Add the spinach or greens and stir until wilted. Add the chilli flakes, maple syrup, soy sauce and lime juice and zest and cook for another minute or two.
Remove from the heat, stir in the herbs and scatter over the cashews. Serve straight away with rice or noodles.