Preheat your oven to 425°F (220°C). Gather your baking sheet and wire rack.

Trim the tough ends of the asparagus, rinse under cold water, and pat dry with a paper towel.

Set up your breading station with flour, beaten eggs, and a mixture of panko, Parmesan, salt, and pepper.

Dredge asparagus in flour, dip in eggs, then roll in the panko mixture. Repeat for all asparagus spears.

Arrange the coated asparagus in a single layer on a wire rack over the baking sheet.

Bake for 7 to 13 minutes until golden brown and crispy. Let cool slightly before serving.

Serve warm with your choice of dipping sauce.