Preheat the oven to 425 degrees F. Use your largest baking sheet (I recommend a 15×21-inch sheet pan).
Wash under cold water and dry completely. (Do this quickly by rolling the spears in between two kitchen towels.) Snap off the woody ends from each spear.
Place the asparagus spears directly on the large sheet pan. Drizzle with olive oil and melted butter. Add the salt, Italian seasoning, garlic powder, and pepper. Toss until the spears are well coated. They need to have enough oil and butter so the panko and Parmesan will stick; add an additional tablespoon of oil if needed (if you have more than 1.5 pounds asparagus).
Finally, sprinkle the panko and 1/3 cup grated Parmesan cheese. Again, toss gently to ensure the panko and Parmesan coat all the spears.
Spread the asparagus into a single even layer, making sure they aren't overlapping; otherwise, you get steamed instead of roasted asparagus (use 2 sheet pans if needed). Some of the panko/Parmesan will fall to the tray and that's fine as long as most of the asparagus is well coated. If not, sprinkle the mixture on the spears.
Bake 7-11 minutes or until spears are lightly browned, tender, and the Parmesan cheese is melted. (this may vary depending on actual oven temperature and size of spears). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot asparagus. I like to take some of the toasted panko from the tray and add it on top of the bowl or platter of spears.
Enjoy immediately while hot.