Instructions

1. Trim the ends from 1 pound asparagus, then cut crosswise on a slight diagonal into 1-inch pieces. Trim the ends from 6 ounces dried Spanish chorizo. Remove and discard the casing, then dice (about 1 cup). Mince 4 garlic cloves.
2. Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the asparagus and chorizo, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté until the asparagus is bright green but not yet tender, about 2 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a medium bowl
3. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add 16 to 20 ounces cheese tortellini and arrange in an even layer. Cook, tossing occasionally, until browned in spots, 4 to 8 minutes.
4. Return the asparagus and chorizo to the pan. Add 1 1/2 cups water and stir with a wooden spoon to combine, scraping up the browned bits from the bottom of the pan. Cover with a lid or baking sheet and cook, stirring and scraping up any browned bits from the bottom of the pan occasionally, until the tortellini is tender and glossy and almost all of the water has evaporated, 3 to 6 minutes.
5. Remove the pan from the heat. Add 2 teaspoons sherry vinegar and stir to combine. Taste and season with kosher salt and black pepper as needed. Serve garnished with freshly grated Parmesan cheese.