Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1 1/2 C. cheese and the bread crumbs on a plate. In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes. In a skillet, heat butter and oil on medium-high heat. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning the remaining spears. Serve with additional Parmesan cheese.