Heat 4 tbsp extra virgin olive oil in a large skillet, add asparagus and cook on medium-low heat for 6-7 minutes stirring occasionally until “al dente”. Season with salt and pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet, shredded the salmon and toss to combine.
Drizzle with extra oil, season with a turn of freshly ground black pepper and grated lemon rind. Divide between plates, top with basil leaves and serve.