Start by preheating your oven to 425°F. While the oven warms up, line a large baking sheet with parchment paper or a silicone baking mat.
Wash your asparagus under cold water and pat them completely dry with a clean kitchen towel. Find the natural breaking point of each stalk by snapping one; the woody, tough end will break away easily.
Use that as a guide to trim the rest of the bunch with a sharp knife. Keeping the stalks roughly the same length helps them cook at the same rate.
In the first bowl, put your flour. For the second bowl, whisk the eggs and water together until the mixture is streak-free. For the second bowl, whisk the eggs and water together until the mixture is streak-free. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Stir the breadcrumb mixture well
Take a few asparagus stalks at a time and roll them in the flour bowl. Shake off any excess powder so only a thin, even layer remains.
Move the floured asparagus into the egg wash. Use your wet hand to roll them around until every inch of the stalk is coated in the liquid. Lift them out and let the extra egg drip back into the bowl for a second. You want them to be sticky but not dripping wet
Drop the wet stalks into the Panko and Parmesan mixture. Use your dry hand to scoop the crumbs over the asparagus and press down firmly. Once they are fully covered, lay them out on your prepared baking sheet or wire rack in a single layer.
Before sliding the tray into the oven, give the asparagus fries a generous misting of olive oil spray. Put the tray in the oven and bake for about 12 to 15 minutes. Pull the tray out and let the fries sit for just a minute. This lets the cheese coating firm up so it stays crunchy when you pick them up.
