• Preheat oven to 425 degrees Fahrenheit. Lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper. Set aside.
• Trim the bottoms off 1 pound asparagus,
• Set up a breading station with three shallow dishes. Add ½ cup all-purpose flour to one, beat 2 large eggs in the second, and combine 1 cup plain panko bread crumbs, 1 teaspoon garlic powder, ½ cup grated parmesan cheese, ½ teaspoon dried parsley, ½ teaspoon dried oregano , ¼ teaspoon ground black pepper in the third.
• Add the asparagus to the flour, then dredge in the egg, and lastly, coat it in the panko mixture. Line the breaded asparagus in a row on the prepared baking sheet.
• Bake for 10-12 minutes or until the tops are lightly brown and edges are crispy.

Creamy Greek Yogurt Ranch

• Add ½ cup plain Greek yogurt, 1 teaspoon dried dill, ½ teaspoon minced garlic, 3 tablespoons olive oil, and 2 tablespoons grated parmesan to a food processor or blender. Pulse until smooth and season with salt, and ground black pepper, to taste.