Pour boiling water over asparagus in a medium heatproof bowl or dish; stand for 1 minute. Drain. Refresh in a bowl of iced water; drain. Cut asparagus into 1cm pieces.
Combine flour, buttermilk, egg, shredded mint, asparagus and half the green onion in a large bowl; season well.
Heat 1 tablespoon of the vegetable oil in a large non-stick frying pan over medium heat. Spoon 1 tablespoon of batter into pan; cook, in batches, for 1 minute each side or until fritters are browned and cooked through. Remove from pan; cover to keep warm.
Place herbs, olive oil, vinegar and remaining green onion in a medium bowl; toss gently to combine. Season to taste.
Serve fritters with salad and cheese.
