While the asparagus spears are cooking, prepare the fish. Lay the haddock out on a bake sheet, skin-side down.
In a small bowl, combine the Dijon and cream. Brush the top of the fish with the Dijon-cream mixture.
Separately in a bowl, combine the panko breadcrumbs, chives, parsley, Herbs de Provence, parmesan, salt, and pepper. Stir in the olive oil. Transfer to a plate.
Take each fish filet, invert, and press the side brushed with the Dijon-cream mixture into the panko-herb mixture. Place back on the bake sheet, skin-side down and panko-coated top up.
Bake at 400°F for 5 minutes. Remove fish from the oven, switch to broil, and broil the fish briefly, 1 inch from the heat, until fish flakes easily with a fork and crumb topping is lightly browned.