Cook the broad beans in a medium pan of boiling water for 6-8 minutes, until tender. Drain and set aside.
Meanwhile, put the asparagus and courgettes in a steamer and set over a pan of boiling water. Cook for 3-4 minutes, adding the peas to the pan below the steamer for the final 2 minutes of cooking. Remove the steamer from the heat and drain the peas.
Toss all the vegetables together until the beans are warmed through and season with a little freshly ground black pepper. Sprinkle over the lemon zest and juice and garnish with the flaked almonds.