Get started by preparing the whipped feta. Add the feta, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.
To make the crispy capers, add 1-2 Tbsp of olive oil to a small saucepan over a high heat. Once the oil is hot, add the capers and fry until crispy (2-3 minutes), during the last 45 seconds add the almonds and cook until golden brown. Remove the capers and almonds from the saucepan and place them on a plate lined with a paper towel, sprinkle over a little salt and the lemon zest.
Heat a large fry-pan over medium heat. Add a little olive oil and the sliced zucchini, cook for a couple of minutes on either side until golden brown and cooked through; remove from the pan and set aside.
In the same pan, add a little more olive oil and cook the asparagus for 2-3 minutes tossing frequently or until the asparagus is tender and charred in places; remove from the pan and set aside.
Add the whipped feta to the base of a large plate or platter, scatter over the cooked zucchini and asparagus, then sprinkle over the crispy capers and almonds.
