Prep the ingredients: Set the broiler to high or preheat the oven to 500 degrees. Thinly slice the garlic. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces.

Heat a large drizzle of olive oil in a large oven-proof pan over medium heat. Add the garlic and cook, tossing for 30 seconds, until fragrant. Add the asparagus and cook, tossing for 2-3 minutes, until bright green. Season with salt and pepper.

Add the milk, stock concentrate, 1/2 cup water, and 4 Tablespoons pesto to the pan and stir to combine. Add the tortellini to the pan (don’t worry if they aren’t submerged). Bring the mixture to a boil, then reduce to a low simmer. Cook, stirring occasionally, for 6-8 minutes, until the sauce becomes very thick and the tortellini are soft. TIP: If the sauce becomes too thick, simply add a splash of water to the pan

While the tortellini simmers, combine the panko, parmesan, and a large drizzle of olive oil in a small bowl. Season the mixture with salt and pepper. HINT: if you don’t have an oven-proof pan, transfer the tortellini to a baking dish (ours is 9"x13").

Bake the tortellini gratin: Sprinkle the breadcrumb mixture over the tortellini. Transfer to the oven to broil for 1-2 minutes, until browned and bubbly.

Finish and plate: Divide the tortellini gratin between bowls and dig in!