Chicken with Spring Vegetables

Name: Chicken with Spring Vegetables
Ingredients: 1 bunch baby carrots, greens trimmed, halved lengthwise if large; 1 small bulb fennel, halved lengthwise and cut into 1/2-inch-thick wedges; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 bunch asparagus (preferably thin), ends trimmed; 3 skinless, boneless chicken breasts (8 to 10 ounces each); 1/3 cup dry vermouth or white wine; 1/4 cup heavy cream; 1 tablespoon whole-grain mustard; 1 tablespoon chopped fresh parsley; 1 teaspoon white wine vinegar