Parboil the asparagus for 7 minutes.
Beat the eggs, parsley, salt & pepper, and ½ c. of the cheese in a bowl.
Oil a 13 x 9" pan and coat with a layer of breadcrumbs (around ½ c). Lay the asparagus over it, and sprinkle with the garlic. Pour the egg mixture over everything.
Mix together 1 c. of breadcrumbs with ½ c. of Pecorino Romano cheese and sprinkle over the top of the asparagus. Drizzle olive oil over everything.
Bake uncovered at 425 F for 30 minutes.
