8 bacon strips, cooked and crumbled (per 16 spears)
First, preheat oven to 375 degrees. Rinse the asparagus and pat it on paper towels to dry. With both hands, snap the asparagus on the rough end to trim off the dry tip.
Then, take phyllo dough sheets and lay them down on your workspace. You can cut them a few sheets at a time. Next, cut the sheet into thirds. Now, lie one layer of dough flat and brush melted better on it.
Place one asparagus spear on the dough, leaving some of the ends of the asparagus hanging off the side. Also, sprinkle some of the honey and crumbled bacon around the spear.
Carefully roll up the dough around the asparagus and seal the edges. Line a cookie sheet with aluminum foil for easy clean up. Then, place the roll-ups on the sheet as you make them. Next, brush the outside of the roll-ups w/melted butter as well. Also sprinkle the roll-ups with Parmesan cheese.
Bake in the oven for 10 minutes. When they are done they should be a nice golden brown color.
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
For the sauce:
Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.