Preheat your oven to 220°C and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Set up your breading station with three shallow dishes. Place the all-purpose flour in one dish. In the second, pour the beaten eggs. In the third, mix the panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper until well combined.

Dredge each asparagus spear first in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally roll it in the breadcrumb-Parmesan mixture. Press gently to ensure the coating sticks well to each spear.

Arrange the coated asparagus spears in a single layer on the prepared baking sheet. Avoid overlapping for maximum crispiness.

Lightly spray the spears with cooking spray or drizzle with olive oil. This helps them achieve a golden, crispy finish during baking.

Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the asparagus is tender and the coating is crisp and golden.

Remove from the oven and serve immediately. These crispy asparagus sticks are best enjoyed warm and can be served with a dipping sauce of your choice or simply on their own.