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Preheat oven to 220°C and line a baking sheet with parchment paper.
Place all-purpose flour in a shallow dish, beaten eggs in a separate shallow dish, and combine panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper in a third shallow dish.
Dredge each asparagus spear in flour, shake off excess, dip into beaten eggs, and then roll in the breadcrumb mixture, pressing gently to adhere.
Place coated asparagus spears in a single layer on the prepared baking sheet.
Lightly spray with cooking spray or drizzle with olive oil to ensure even crisping.
Bake for 10 to 12 minutes, or until asparagus is tender and the coating is golden and crisp.
Remove from oven and serve immediately as a warm snack or side dish.