Bring a large pot of water to a boil. Add asparagus bits to boiling water with a little salt.
Prepare blanching vessel with ice cubes and cold water. After two minutes, remove asparagus from the pot with a slotted spoon into the ice-cold water. Strain and set aside. Return pot to a boil.
Stir together lemon juice, vinegar, and herb mix, then add diced garlic and shallots. Whisk in the olive oil and let rest.
Heat a small pan over medium and toast pine nuts until slightly darker than raw.
Slice tomatoes. Grate Parmesan.
Add tortellini to boiling water. After two minutes, straing and rinse with cold water.
Mix everything together carefully.