First finely chop the green onion (you can also use shallot), then add it to a small bowl with vinegar. You can use your favorite vinegar (I wouldn't use balsamic though). Set aside for 10 minutes.
Prepare the salad
In the meantime let's prepare the salad. Clean the asparagus: snap off (or cut) the woody parts (the woody ends, not the tips), shave the green skin with a peeler, then rinse the asparagus under running water.
In the meantime add EVO oil, salt and pepper to the vinaigrette and set aside.
Shave (or use a julienne peeler - I prefer it) the clean asparagus, and place it into a large bowl.
Add crumbled feta, almonds (toast them and then slice them), a few leaves of mint and the vinaigrette. Toss well and enjoy!
You can store it into the fridge for up to one day, into an airtight container.