Heat a skillet with 1/2 C of Olive Oil. Add the diced Onions and minced Garlic. Cook until the Onions are almost translucent then add the Crushed Red Pepper, Thyme, Oregano and Lemon Pepper.
Add 1 of the Tb of Butter and a Tb of Olive Oil and the two Tb of Salt to a Pot of water and bring it to a boil
While waiting for that pot to boil add one of the other Tablespoons of Butter and a tsp of Olive Oil to a skillet. Saute the Mushrooms with a sprinkle of Salt and Pepper. Remove the Mushrooms to a bowl but leave the liquid in the skillet
Add the last Tb of Butter and the last tsp of Olive Oil to the skillet and cook the Asparagus
Once you start the Asparagus drop the Ravioli in the boiling water to cook for about 5 minutes
Plate with some diced Green Onions as a garnish topped with Shaved Parmesan
Toast up a crusty roll and use it with the remaining Herbed Olive Oil Sauce.