Trim the asparagus by removing the bottom inch. You can save the trimmings for soup stock, if you’d like.
In a shallow bowl add the flour, 1/2 cup Parmesan, and seasoned salt. Stir to combine.
In another shallow dish, add the buttermilk.
Coat asparagus first in the flour mixture, then dip into the buttermilk, and then dredge in the flour coating again.
Place the coated asparagus on a wire rack. Repeat with all asparagus, and allow to rest for about 5 minutes before frying.
Add enough oil to your cooking vessel to cover the bottom 2 inches. I like to use vegetable oil, corn oil, or even cottonseed oil. Heat oil to 350°F. Drop a few pieces in at a time, and fry until golden brown. Remove golden asparagus and allow to drain on a wire rack.
Garnish with remaining Parmesan cheese.
You may want to serve this with some Ranch dipping sauce.