Heat the oven to 450°. Cover the bottom of a large cookie sheet with aluminum foil to make clean up easier. Spray the foil with cooking spray.
Mix mayo, scallions, chili sauce and olive oil together in a large shallow bowl. A serving bowl works well.
Place the asparagus in a shallow bowl and coat it completely with the mayo mixture.
Mix the Panko, Parmesan cheese and sesame seeds in another large shallow bowl.
One at a time, roll the mayo coated asparagus spears in the Panko crumbs.
Place the coated spears on the cookie sheet with a small space between each spear. Spray well with cooking spray.
Bake for 15 to 20 minutes. Time will depend on the size of the spears. They are done when the spears are soft but still a little crunchy. You’ll be able to pick them up and eat them with your fingers like a French fry.