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Preheat oven to 425° F. Spray a sheet tray or baking dish with non-stick cooking spray.
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Place flour in shallow bowl, big enough to fit asparagus spears, and season generously with salt and pepper.
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Whisk eggs in a shallow bowl with water.
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Place panko, garlic powder and parmesan cheese in third shallow bowl and mix. (Alternatively, you can use three, gallon sized Ziploc bags)
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Toss asparagus in flour until thoroughly coated. Gently remove asparagus from the flour and add to the bowl with the eggs, turning asparagus to coat. Remove asparagus from the eggs, letting the excess drip off, and roll, a few at a time, in cheesy breadcrumbs to form a crust. (If using Ziploc bag method, carefully shake the asparagus in sealed bag through each step of breading process.)
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Spread breaded asparagus on prepared tray/pan and bake for 10 to 12 minutes until nicely golden brown and crispy. Serve immediately with ranch dip.
