Preheat oven to broil on high. Line a baking sheet with parchment paper or aluminum foil. Lightly coat with cooking spray.
In a zip-top bag, combine parmesan cheese and bread crumb (or panko crumbs). Smash lightly, then mix in salt, black pepper, and Italian seasoning. Pour into a shallow dish.
In a shallow bowl, whisk together the egg, Dijon mustard, and fresh lemon juice until smooth.
Pat asparagus stalks dry with paper towels. Dip 5–6 spears at a time into the egg mixture.
Transfer asparagus into the breadcrumb mixture, coating each spear completely.
Place spears in a single layer on the prepared baking sheet. Spray lightly with cooking spray for extra crispiness.
Broil for 8–10 minutes, or until golden brown and crispy. For thicker spears, extend cooking time to 15–20 minutes.
Serve warm with garlic aioli, ranch dressing, or your favorite dipping sauce.
