Peel the bottom third of the asparagus and cut into 2-3 cm (3/4 - 1 1/4 inch) long pieces. Rinse the broccoli and blanch with the asparagus in boiling salted water for 3-4 minutes. Remove from the water and drain well. Rinse and trim the peppers. Halve and julienne. Peel the carrot and julienne into 3-4 cm (approximately 1 1/4 - 1 1/2 inch) pieces. Rinse, trim, and cut the scallions into bite-sized pieces.
Peel and finely chop the garlic. Sauté briefly with the ginger in a wok with the oil. Mix in the carrot, and stir fry for 1-2 minutes. Add the peppers, and cook for an additional 1-2 minutes. Finally, add the broccoli and asparagus, and cook for an additional 2-3 minutes. Season to taste with soy sauce and pepper.
Transfer to plates and serve garnished with chervil.