Cook ravioli in boiling water according to package instructions.
Heat oil and butter in a large skillet.
Add asparagus to skillet and saute until tender, about 4 minutes.
Add tomatoes and garlic, saute for 1 minute. Toss in vinegar.
Drain water from pasta and pour in large serving bowl.
Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss.
Sprinkle in Parmesan and serve.