To get a head start on this recipe, do some of the prep the night before. Make the parsley-mint dressing, clean the sugar snap peas and peel the carrots (they'll keep in water or damp paper towels overnight in the refrigerator). The next day, use a mandoline to quickly slice the fennel and asparagus. Your efforts will be well rewarded with an amazing dish that showcases springtime vegetables at their freshest.
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