Transfer the beaten egg whites to a shallow dish large enough to contain the asparagus spears.
After drying thoroughly, dip each spear in a 50/50 mixture of flour and cornflour.
Shake off all the excess flour and lay the asparagus spears side-by-side in the shallow dish containing the egg whites.
Place the asparagus spears soaking in egg white in the refrigerator, ensuring that they’re submerged, and allow them to soak for 15 minutes.
Mix together the herbs, breadcrumbs, and parmesan cheese and season with salt and ground black pepper.
Place into a shallow dish large enough for the spears.
Preheat your oven to 400°F and lightly oil a shallow baking tray.
Once the asparagus has soaked for 15 minutes, dip each spear in the seasoned breadcrumbs and parmesan mixture, making sure to coat everywhere evenly.
Place the coated asparagus spears onto your oiled baking pan. Ensure they’re all coated, sprinkling a little extra crumbs wherever is necessary, and transfer to your preheated oven.
Bake uncovered for 10 to 12 minutes or until the herb-crusted asparagus begin turning golden brown and crispy. Transfer to serve and enjoy!