Bring a medium saucepan with lightly salted water to a boil. Prepare an ice bath (place several cubes with cold water in a bowl).
Place the asparagus into the boiling water for 2 to 4 minutes depending on the thickness of the stalks (they should just be pliable but not fully cooked).
Remove immediately to the ice bath; when cool, remove to a dish and set aside. Or, you can cook them in the steaming bags for 2 minutes and 30 seconds.
In a small dish (square if possible) beat the eggs, salt, pepper, parsley, and grating cheese together. On your counter or work surface, lay out two paper dishes or wax paper sheets and place the bowl with the egg mixture between them.
Fill the first dish with flour and the second with breadcrumbs. Dip the cooled asparagus into the flour, then the egg mixture and finally into the plain breadcrumbs.
Layer the breaded asparagus on a platter lined with waxed paper, and place waxed paper between the layers of asparagus.
Heat a large frying pan with about 1-inch of oil in it. When the oil is hot, fry the asparagus until golden brown.
Drain on paper towels.
Place on a serving platter.
Serve immediately, or you can serve them at room temperature as well.
