Place the asparagus on a rimmed baking sheet and drizzle over 1 tablespoon of the oil. Toss the asparagus with the oil and spread out on the baking sheet.
In a small bowl, combine the remaining tablespoon olive oil, garlic, Parmesan, Panko, parsley, and salt and pepper. Sprinkle the mixture evenly over the asparagus. Bake for 10 to 15 minutes, depending on their thickness, until the asparagus is just tender and the Panko mixture is golden brown.
Notes
If you want to double this, go right ahead, but if you want to triple it, make sure to use two baking sheets and divide the asparagus and breadcrumbs between them. You need the asparagus to stay in a single layer to cook evenly and for the breadcrumb layer to do its thing. Rotate them halfway through cooking so that each sheet has its chance to be on top and brown up nicely.