Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese on top.

To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file.