Preheat oven to 400 F.
In a large skillet, heat the olive oil over high heat and toast the tortellini for 1 minute. Pour in the warm water, cover and let the tortellini steam-cook for 4 to 5 minutes.
Once they have swelled, stir in the heavy cream, mascarpone cheese and grated Parmesan cheese. Stir and let simmer over low heat for 4 to 5 more minutes. Season with pepper to taste.
Lay the asparagus in a single layer on a baking sheet and drizzle olive oil and seasoning salt over the top. Roast in the preheated oven for 6 to 8 minutes, or until bright green and fork tender.
Serve Pan Roasted Tortellini and Asparagus with fresh basil garnish.