Melt butter in 10-inch skillet over medium heat. Add carrot, leek and asparagus; cook about 5 minutes, stirring occasionally. Divide vegetables into 4 small bundles.
Place catfish fillets on work surface. Brush fillets with 1/2 teaspoon TABASCO® Sauce; sprinkle with 1/2 teaspoon salt. Place a vegetable bundle on each fillet. Roll fillets around vegetables; secure with toothpicks.
Arrange fillets in 10-inch skillet; fill with water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. With slotted spatula, remove rolls to platter.
Meanwhile, heat half-and-half, 1/2 teaspoon salt and 1/2 teaspoon TABASCO® Sauce in small saucepan over medium heat until heated through. (Do not boil or mixture will curdle.) Stir in dill. Spoon mixture over catfish rolls. Serve immediately.
Makes 4 servings.