Preheat oven to 375 degrees.
Prepare the asparagus.
Whisk together the vegan mayonnaise/mustard sauce, RESERVE HALF FOR LATER.
Using a pastry brush, coat the asparagus spears and place into panko breadcrumbs. Cover completely.
Placed panko-coated spears onto a foil-lined baking sheet and bake, flipping halfway through, for about 20 minutes or so. Keep an eye on the coating so it doesn't get too brown. Adjust your cooking time accordingly.
Serve with the reserved mayonnaise/mustard sauce.