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 ½ cup of the pasta cooking water. Add the Tortelloni to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Garnish with marjoram leaves and serve.