Roasted Mediterranean Vegetable Cannelloni with White Asparagus Veloute and Shaved Carrots

To serve this recipe as a small plate, cut cannelloni in half. Mirror sauce on small, appetizer plates and plate two cannelloni halves. Sere with asparagus and carrot ribbons. Garnish with fresh dill.

4 Servings
Roasted Mediterranean Vegetable Cannelloni with White Asparagus Veloute and Shaved Carrots