Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down asparagus spears. Toss asparagus with ¼ teaspoon salt and let stand for 30 minutes in single layer on large paper towel-lined platter.

Meanwhile, combine ½ cup Parmesan, panko, butter, ⅛ teaspoon salt, pinch pepper, and cayenne in bowl. Transfer half of panko mixture to shallow dish and reserve remaining mixture. Using electric mixer, whip egg white and honey together on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape egg white mixture into medium baking dish, then gently toss asparagus in mixture.

Working with 1 spear at a time, dredge half of asparagus spears in panko and transfer to prepared baking sheet. Refill shallow dish with reserved panko mixture and repeat with remaining asparagus.

Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining ¼ cup Parmesan and continue to bake until cheese is melted and bread crumbs are golden brown, 6 to 8 minutes longer. Transfer to platter. Serve.