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Add the asparagus tips, season with salt and cook over high heat until crisp-tender, 3 minutes. Add the asparagus tips to the pasta and toss. In the skillet, heat the remaining 1 tablespoon of oil.
Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour. Preheat the oven to 400°F.
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Put pot of water on for tortellini. Cook them al dente according to package directions. Put oil and butter in large non-stick skillet over medium heat.
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