1Preheat oven 425 degrees.
Line a baking sheet with foil. Place a wire rack on top of foil. Set aside.
Bring a large pot of water to a boil. Blanch the asparagus in the boiling water for 1 minute. Immediately drain and throw asparagus in ice water bath to stop the cooking process and keep its green color.
2Place the eggs in one dish. Mix the breadcrumbs and parmesan together in another dish. Dip the asparagus in eggs and then dredge them in breadcrumb mixture.
3Lay the asparagus in a single layer on rack. Drizzle with olive oil and salt.