Preheat oven to 425 degrees F. Drizzle a baking sheet with 2 tablespoons olive oil, set aside.

In a shallow dish, toss together the breadcrumbs, parmesan, steak seasoning, garlic powder, and chili flakes until evenly combined. Pour the cornstarch in a separate shallow dish, and whisk the eggs in a third shallow dish. To coat the asparagus, dip each one into the eggs, then into cornstarch, back into eggs and finally toss in the breadcrumbs until evenly coated. Place on a platter and continue coating until all the asparagus are done.

Place the prepared baking sheet into the hot oven for 15 minutes. Remove the pan and transfer the coated asparagus onto the hot baking sheet. Drizzle with remaining tablespoon of olive oil and return pan to oven and cook until the asparagus is golden brown and crispy, about 10 to 15 minutes, turning over halfway through baking.

To make the sauce, in a small bowl, combine the mayo, garlic, lemon zest, lemon juice, chives, salt and pepper until evenly incorporated.

Toast the split rolls in the oven on a baking sheet under the broiler. Spread liberally with the aioli, place two slices of prosciutto, divide the crunchy asparagus among each roll and top with fresh mint, micro greens, and chives. Serve immediately and enjoy!