Remove the woody ends of the asparagus and peel the lower third. Peel the garlic and slice it. Wash the basil and pluck the leaves. Heat the oil in a large frying pan, sauté the garlic and then remove it from the pan. Fry the asparagus, halving the thicker pieces lengthways, in the garlic oil for approx. 5–10 minutes. Season with salt, pepper and lemon juice. Cook the tortellini in salted water according to the packet instructions, drain, and add to the asparagus with the butter, tossing gently to combine. Arrange on plates, tear the burrata into pieces and place on top. Garnish with basil.