Trim the bottoms of the asparagus. In three shallow dishes add the flour, eggs, and in the last shallow dish add panko, garlic powder, parmesan cheese, parsley, oregano, and pepper. Add the asparagus to the flour, then dredge in the egg and lastly coat in the panko. Line in a row on the baking sheet.
Bake for 10-12 minutes or until the tops are lightly brown and edges are crispy.
To make the creamy greek yogurt ranch dip: In a food processor add the greek yogurt, dill weed, garlic, olive oil, and parmesan. Pulse until smooth and salt and pepper to taste.