Bring a large saucepan of salted water to the boil and cook the vermicelli for 4-5 minutes until softened. Drain and keep in a bowl of cold water to make sure they don't stick together.
Heat the olive oil in a large frying pan over a moderate heat and saute the courgette, asparagus and carrot for 4-5 minutes stirring and tossing occasionally. Add the vermicelli to the pan then add the broad beans to heat through for 2-3 minutes.
Remove from the heat and season generously then stir in the sherry vinegar. Transfer onto serving plates and garnish with the grated Manchego before serving.