Preheat oven to 425°F. Grease baking sheet with cooking spray (I love the coconut oil spray) or use parchment paper to line baking sheet.

In a small bowl, mix together the Panko, Parmesan, Salt & Pepper together, place in a shallow bowl and set aside.

Trim the Asparagus by gently bending the woody end until it naturally snaps off, discard. Set aside.

Set up your work area like an assembly line, with your trimmed Asparagus, a shallow bowl of the Flour, then the beaten Eggs and finally a shallow bowl of the Parmesan mixture and prepared baking sheet.

Dredge the Asparagus in the flour, shaking off excess. The flour is to give it a little texture for the egg to stick to. Now coat the Asparagus with the Egg mixture and finally the Parmesan mixture, gently pressing the coating to encourage it to stick.

Place breaded Asparagus on prepared baking sheet in a single layer. Make in batches if needed.

Bake in the 425°F preheated oven in the middle of oven for about 10 - 12 minutes or until the the Parmesan coating is golden. Remove from oven and serve immediately.