Crispy asparagus in panko crumbs with lemon aioli

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

In one bowl, whisk the eggs. In another bowl, mix the panko crumbs, finely grated Parmesan, and garlic granules.

Dip the asparagus spears first into the egg, then thoroughly coat them in the panko crumb mixture. Place the breaded asparagus on the baking sheet in a single layer, leaving a little space between them.