Bring 4 quarts of water to a boil in a large pot and prepare a large bowl of ice water. Add the asparagus and salt to the boiling water and cook until crisp-tender, about 2 minutes, then immediately transfer the asparagus to the ice water to stop the cooking; once cool, drain and pat the pieces thoroughly dry.

Return the pot of water to a boil and cook the tortellini until tender, stirring often to prevent sticking. Drain the pasta and rinse briefly with cold water, leaving the tortellini slightly damp so they don't clump, then toss them with the tomatoes in a large bowl.

Whisk the lemon juice, shallot, garlic, salt, and pepper in a small bowl. Slowly drizzle in the oil while whisking constantly until the dressing is well combined and slightly thickened.

Stir the dressing into the tortellini mixture, cover, and let the salad sit at room temperature for 15 minutes to allow the flavors to meld.

Stir in the blanched asparagus, basil, Parmesan, and pine nuts. Taste and adjust the seasoning with additional salt and pepper, then serve while the ingredients are fresh.