Bring a large pot of lightly salted water to a boil and blanch asparagus for 1 minute. Cut into 1-inch pieces and set aside. Meanwhile in a skillet, heat oil over medium heat and sauté green onions for about 2 minutes. Add garlic, thyme, white wine and sun-dried tomatoes. Cook 1 minute and add asparagus. Add the cheese ravioli to the skillet and toss with the sauce, adding some of the reserve cooking water to loosen, if needed. Divide among plates and top with shredded Parmesan cheese and chopped parsley.