Preheat oven to 425°.

Line a baking sheet with parchment paper or brush lightly with oil.

Separate the egg yolks from the whites in a medium dish and gently whisk. {Reserve the yolks for another purpose}

In another medium sized bowl add Panko, flour, finely grated Parmesan, and a pinch of salt and pepper, stir.

Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.

Pop into the preheated oven and bake for 15-20 minutes flipping the asparagus half way through, continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.

In a mini food processor (or regular size) add a whole egg, the egg yolk, teaspoon of brown mustard and two teaspoons of lemon juice.

Place the top to the mini-processor and turn on high. With the food processor running, slowly stream in the grapeseed oil. This takes a few minutes so don't rush it while the processor is still running.

To make this mayo an aioli, remove the top, add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper. Blend until smooth. For the best tasting mayo, store in an air-tight glass jar and refrigerate over night.