1 cup Panko
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
1/4 cup all-purpose flour
2 large eggs, beaten
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine Panko and Parmesan; season with salt and pepper to taste. Set aside.
Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.