Pre-heat oven to 450/200c/ degrees F.
Trim off the tough ends of the asparagus.
In a shallow dish, mix together the panko, garlic powder, and salt. Pour the aquafaba/dairy-free milk into another dish.
Coat each spear of asparagus in the aquafaba, then in the panko mixture.
Place into a baking sheet lined with parchment paper or a silicone mat.
Bake for 7-10 minutes (until the panko is browned and the asparagus is tender.)
Spicy Garlic Aioli Dipping Sauce:
If you want a super tasty dipping sauce to go along with your asparagus fries, simply mix all of the sauce ingredients together. Add more cayenne if you love things super spicy.
*Aquafaba is the liquid in a can of chickpeas. It works great as an egg substitute in many vegan recipes.