Adjust oven racks to the middle and lower positions, and preheat the oven to 425°F. Prepare a baking sheet (13x18 inches) by lining it with aluminum foil and placing a wire rack on top.

In a shallow dish, mix the flour with 1/2 teaspoon of garlic salt and a good amount of black pepper. In a second dish, beat the eggs and season with the remaining garlic salt and a sprinkle of black pepper. In a third dish, combine the panko bread crumbs with the grated Parmesan cheese.

Rinse the asparagus and trim off the tough ends. Take a few asparagus spears at a time and first dredge them in the flour mixture, then dip them in the beaten eggs, and finally roll them in the panko-Parmesan mixture. Arrange the coated asparagus on the wire rack, ensuring each piece has some space around it.