Make an egg mixture of 2 eggs, 1 TB mustard, salt and pepper. In a separate bowl mix 3/4 cup panko and 1/2 cup shredded parm. Panko is storebought breadcrumb. You can totally make your own, but ultimately you’re using toasted ground up bread to coat your food. And there’s something about panko that you can’t quite recreate. If you don’t like to use store bought just know that I see professional chefs using it all the time. That’s where I learned to use it.
Coat the asparagus in egg and then dip in the panko crumbs to coat. Cook to your preference; baking for 15 minutes in an oven set at 450 or pan fry on the stove until cooked through but still crunchy.