500 g fresh asparagus spears, trimmed

60 g all-purpose flour

2 large eggs, beaten

100 g panko breadcrumbs

60 g grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray or 2 tablespoons olive oil

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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Set up your breading station: Place the flour in one shallow dish, beaten eggs in another, and in a third dish, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Dredge each asparagus spear in the flour, ensuring it’s lightly coated. Dip it in the beaten eggs, then coat it with the breadcrumb-Parmesan mixture, pressing gently to ensure the coating sticks.
Place the coated asparagus in a single layer on the prepared baking sheet. Lightly drizzle or spray with olive oil or cooking spray to help them crisp up during baking.
Bake for 12-15 minutes, or until the asparagus is golden brown and crispy, and tender when pierced with a fork.
Serve immediately and enjoy your crispy Parmesan asparagus!

Add fresh or dried herbs like thyme, rosemary, or oregano to the breadcrumb mixture for added flavor.

Spice it up with a pinch of cayenne pepper or red pepper flakes for extra heat.

Swap Parmesan for pecorino Romano or another hard cheese for a different flavor.

For a vegan version, use a plant-based egg replacement and vegan Parmesan.