1 cup Panko breadcrumbs
1/2 cup Parmesan cheese grated
1 pound asparagus
1/4 cup all-purpose flour
2 eggs beaten
to taste salt and pepper
Preheat oven to 425 degrees F.
Line a baking sheet with parchment and spray with nonstick cooking spray.
Trim ends off asparagus.
In a bowl combine Parmesan, panko and salt and pepper.
Dip asparagus spears in flour, then eggs, then into Panko mixture, pressing to coat.
Arrange asparagus in a single layer on baking sheet.
Bake for 12-15 minutes, or until golden brown and crisp.