Preheat oven to 425 degrees. Place a rack inside of a baking sheet. If you don’t have a rack, just line a baking sheet with aluminum foil and spray lightly with cooking spray. Trim the tough end off of each asparagus spear, rinse under cool water and set aside.

Using 3 separate plates, add the flour to one plate, the beaten egg to one plate and add the crushed crackers, Parmesan cheese and all spices including salt and pepper to the third plate. Toss the cracker crumb mixture until all ingredients are evenly combined.

Blot the asparagus lightly to remove excess water, but leave them slightly damp. Dredge the asparagus in the flour, tapping to remove excess. (Being slightly damp will help the flour to adhere.) Dip the lightly floured asparagus into the egg, then finally into the cracker crumb mixture to coat completely. (You can coat the entire spear or leave the tips uncoated as we did.)

Place the breaded asparagus onto the prepared baking sheet spaced at least 1" apart. Spritz each one lightly with cooking spray to help them crisp in the oven. Bake for 12–15 minutes or until they are golden brown and reach desired doneness. This will depend on the thickness of the asparagus. Enjoy!