Boil a large pot of salted water, add tortelloni + cook 4-6 min until al dente, then drain + return to pot

Roughly chop olives; thinly slice chives

Meanwhile, slice asparagus into ½-inch pieces, discard any tough pieces; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green

Melt butter then toss with pasta, asparagus, olives + chives; divide to plates + dig in!