Preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray. In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt. On a large plate, combine panko and Parmesan. Stalk by stalk, dip asparagus in mayonnaise mixture, followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil. At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes, turning the asparagus halfway through cooking. Sprinkle with coarse salt before serving. 
Preheat oven to 350ºF. Coat a 13x9-inch baking dish with non-stick cooking spray. In a large bowl, combine bread cubes and graham crackers. In another bowl, combine marshmallows and chocolate. In a medium bowl, whisk together milk, cream, eggs, brown sugar, sugar, vanilla, and cinnamon. Pour over bread mixture, gently tossing to make sure all the bread is covered. Let stand for 30 minutes, tossing bread occasionally. After 30 minutes, mix in all but 1 cup of marshmallow chocolate mixture. Place in prepared baking dish and sprinkle top evenly with remaining cup of marshmallows and chocolate. Bake for 45 minutes. Let cool 10 minutes before serving. 
For the soufflé, coat a 13x9-inch baking dish with non-stick cooking spray. Lay a single layer of bread slices along the bottom of the dish. Spread cream cheese on each piece. Spread strawberry jam on the remaining slices and lay to face cream cheese, creating sandwiches in the baking dish. In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla, and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking. Preheat oven to 350°F. Bake uncovered for 35-40 minutes. For the berry sauce, in a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat, stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Allow to cool and serve berry sauce spooned over individual portions. 
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