Cut asparagus stalks into 2-inch (5 cm) lengths; reserve tips for garnish. In large skillet, heat 1 tbsp (15 mL) of butter over medium-high heat; add asparagus stalks, garlic and green onion. Season with salt and pepper to taste; stir to coat. Stir in half of the basil and 2 tbsp (25 mL) of water; cover and cook for 3 to 5 minutes or until asparagus is tender. Purée; let cool. Cover and refrigerate until cold.

Stir together flour and remaining 2 tbsp (25 mL) water to make smooth paste. Working in batches, place wonton wrappers on work surface; spoon 1 heaping teaspoon (5 mL) of asparagus filling in centre of each.  Brush flour paste around edges of wrapper; top with second wrapper. Press together, pressing out air and sealing edges. Place on parchment lined baking sheet and cover with damp tea towel.

In large pot of gently boiling salted water, cook ravioli, in batches, for about 3 minutes or until they rise to top and are tender. Remove with slotted spoon onto clean tea towel and transfer to heated serving plates. In last batch of ravioli, cook asparagus tips for 2 minutes or until tender; drain well.

In small skillet, melt remaining butter; stir in remaining basil. Drizzle butter mixture over ravioli. Garnish with asparagus tips and sprinkle with Parmesan. Serve immediately.