Fill a medium pot with water and add 1 teaspoon of salt. Bring to a boil.
Once boiling, carefully drop in the asparagus and cook for 2 minutes.
Place the cooked asparagus in a bowl of ice water and let sit for 2 minutes.
Drain the asparagus and dry with a clean dish towel.
Slice the asparagus into thin ⅛-inch slices.
Zest the lemon and juice 2 teaspoons' worth.
In a large bowl combine the asparagus, panko, sour cream, parsley, chives, eggs, lemon zest, lemon juice, remaining salt, coriander, cumin, black pepper, and cayenne pepper.
Form the batter into 8 fritters.
Add 1 tablespoon of oil to a large frying pan over medium heat.
Place however many fritters will fit into the pan and cook for 5-8 minutes per side. Press each fritter firmly with a spatula to flatten it out. Repeat with the remaining oil and fritters until all are cooked and set aside.
Serve the asparagus fritters, optionally garnished with fresh dill.