> 1 lb asparagus
> 1/4 cup all-purpose flour
> 2 large eggs, beaten
> 1 cup panko bread crumbs
> 1/2 cup finely grated Parmesan
> Cooking spray
> 1/4 cup light mayonnaise
> 1/4 cup grainy Dijon mustard
Preheat oven to 450°F. Line 2 medium rimmed baking sheets with parchment.
Trim the asparagus and cut on an angle into thirds. Place the flour in one dish and the eggs in another. In a third dish, combine the panko and Parmesan. Season panko with salt and pepper. Roll the asparagus pieces in flour, then egg, letting excess drip off. Dredge asparagus in panko mixture, pressing to coat.
Arrange asparagus on prepared pans, spacing out evenly. Coat with the cooking spray. Bake 25 min., until browned and crispy.
Meanwhile, stir together the mayonnaise and mustard. Serve as dipping sauce for asparagus fries.