Bring 4 quarts of water to a boil in a large pot and prepare a large bowl filled with ice water. Add the asparagus and salt to the boiling water and cook until crisp-tender, about 2 minutes. Transfer the asparagus to the ice water using a slotted spoon to stop the cooking, then drain and pat dry once cooled.

Return the pot of water to a boil and cook the tortellini until tender, stirring often to prevent sticking. Drain the pasta and rinse with cold water, then drain again, leaving the tortellini slightly damp so they remain supple.

Toss the tortellini and tomatoes together in a large bowl.

Whisk the lemon juice, shallot, garlic, salt, and pepper in a small bowl. Drizzle in the oil while whisking constantly until the dressing is emulsified.

Stir the dressing into the tortellini mixture, cover, and let sit for 15 minutes to allow the flavors to meld and the pasta to absorb the dressing.

Fold in the blanched asparagus, basil, Parmesan, and pine nuts. Season with additional salt and pepper to taste and serve.