Cook the tortellini in a large pot of salted boiling water for 3-5 minutes until al dente, then drain and set aside, reserving a cup of the pasta water.

In a skillet, melt butter and olive oil over medium-high heat and sauté asparagus for 3-4 minutes until crisp-tender.

Add minced garlic and pepper, sautéing for an additional minute until garlic is fragrant.

Remove from heat and mix in chives, parsley, dill, lemon zest, and juice.

Combine the drained tortellini with the sautéed asparagus mixture, adding reserved pasta water if needed.

Crumble in feta and sprinkle parmesan, tossing gently to combine.

Serve warm, garnished with fresh herbs and a drizzle of olive oil.