Crispy Asparagus in Panko Breadcrumbs

Preheat the oven to 200 °C and line a baking sheet with parchment paper. Wash the asparagus and snap off the tough ends.

Crack the eggs into one bowl, and in another bowl, combine the panko breadcrumbs, finely grated Parmesan, and dried garlic, then mix well.

First, dip the asparagus in the egg, then carefully coat it in the panko breadcrumb mixture. Arrange the coated asparagus in a single layer on the baking sheet, with some space between them.