Salt the water with a tablespoon of kosher salt and bring to boil. Cut about 1 inch to 1-1/4 inch off the bottom of the asparagus stalks.

Add the asparagus to the boiling water for 4 minutes to blanch.

Melt the butter in a 10 inch pan.

Take the asparagus out of the water and slice into thirds.

Add the pieces to the pan with the butter. Coat all the pieces. Add the tortellini to the boiling water you boiled the asparagus in.

After you sauté the asparagus for 3 minutes add the Alfredo sauce.

The tortellini is boiling as instructed on package.

When they are done add the tortellini to the Alfredo sauce.

Mix well.

Add to the top of the Alfredo mixture.