Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente, about 3-5 minutes. Drain, reserving half a cup of pasta water, and set aside.

In a large skillet, heat the butter and olive oil over medium-high heat. Add the chopped asparagus and cook for 3-4 minutes until bright green and tender.

Add the minced garlic and pepper to the skillet. Cook for an additional minute until fragrant, being careful not to burn the garlic.

Remove the skillet from heat and stir in the fresh herbs, lemon zest, and lemon juice, mixing until well combined.

Add the drained tortellini to the skillet and toss with asparagus mixture. Crumble in feta cheese and sprinkle Parmesan over. Add reserved pasta water if mixture seems dry.

Serve warm, garnishing with fresh herbs if desired.