Spring Herb Salsa Verde:
Combine the salsa verde ingredients (onions, mint, basil, olive oil, vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth. Set aside or keep refrigerated until ready to serve.
Heat oil in an extra large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp, about 3 minutes. Add asparagus, onions, snap peas, spring peas, and garlic.
Continue to sauté until all the vegetables are tender, about 3 minutes more. Deglaze the pan with vinegar and season to taste with salt and pepper. Place veggies on a large platter or divide between plates. Drizzle with salsa verde before serving.