Cook the tortellini in a large pot of salted boiling water for 3-5 minutes until al dente. Drain and reserve a cup of the pasta water.

In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add chopped asparagus and sauté for 3-4 minutes until bright green.

Stir in 2 minced garlic cloves and a pinch of freshly cracked pepper, sauté for an additional minute until fragrant.

Remove from heat and mix in a handful of chopped chives, parsley, dill, lemon zest and juice.

Combine the drained tortellini with the sautéed asparagus mixture in a large mixing bowl, tossing together and adding reserved pasta water if the mixture is dry.

Crumble in ½ cup of feta cheese and sprinkle ¼ cup of grated parmesan, tossing gently until blended.

Serve while warm, garnished with additional herbs and a drizzle of olive oil if desired.