Stir all ingredients for lemon herb aioli together in a small bowl until well combined. Cover with plastic wrap and refrigerate to allow flavors to combine until ready to serve.

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. Trim the tough ends from the bottom of the asparagus and set aside. Combine breadcrumbs, Parmesan cheese and cayenne pepper on a large plate or pie pan then add beaten egg whites to a second plate or pie pan.

Dip each asparagus spear into beaten egg white and then dredge in the breadcrumb mixture. Place in prepared baking dish and repeat with remaining asparagus spears.

Lightly spray tops of the asparagus with cooking spray and bake for 6–10 minutes depending on thickness of asparagus and desired tenderness. Remove from oven and transfer to serving platter. Serve with lemon herb aioli on the side for dipping. Enjoy!