Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes on medium-low heat. Season with salt and pepper to taste.
In the meantime cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide among 2 plates garnish with marjoram leaves and serve.