I can’t think of much I wouldn’t eat crumbed.
Use a potato peeler to scrap the tough skin off the bottom of the stems, or snap. You will find that snapping the stems naturally breaks it at a point where the part that breaks off is on the woody side.
Steam until…al dente? To taste, at any rate. Don’t forget they are going to cook a little more. Cool.
Mix dry breadcrumbs with some grated parmesan cheese and a little salt and freshly ground black pepper.
Set out 3 plates:
one has some plain flour on it
one has bread crumbs in it
one has beaten egg
Take each asparagus spear, roll it in the flour, then in the egg and then the breadcrumbs. I like to repeat the egg and breadcrumb process…it depends if you think that is too heavy on the crumbs.
Heat olive oil in a pan and fry until golden brown. They will be warm inside by then.
Serve straight away or at table temperature if you prefer.