Panko and Parmesan Crusted Asparagus

For the asparagus

1 lb Asparagus spears

1/2 cup mayo

1/4 cup Dijon Mustard

1 cup panko

2 Tbsp grated Parmesan cheese  

kosher salt

fresh ground pepper

Preheat oven to 425F

Snap tough ends off asparagus.  Line Asparagus up side by side and trim rough edges of ends so they are even.

In a small bowl combine mayo and mustard. 

On a tray, combine panko, Parmesan, salt and pepper. 

Spread the mayo mixture on the asparagus, then roll in panko mixture.  Repeat for remaining asparagus. 

Place coated asparagus on a parchment-lined baking tray.  Drizzle olive oil or spray lightly with baking spray for extra crispness if desired.  Bake in oven 10-14 minutes or until panko crumbs become lightly browned.  

Remove from oven and serve.