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Preheat oven to 400°F. Line a baking sheet with parchment paper.
Finely grate the Parmesan.
Snap (or cut) off the woody ends of the asparagus. Transfer to a baking sheet. Drizzle with olive oil, season with the salt and pepper, and sprinkle with Parmesan cheese. Bake for 15 minutes.
While the asparagus cooks, pat the tilapia dry with paper towels and place on a plate.
In a medium bowl, add the flour.
In a second bowl, add the eggs and water; whisk until smooth.
In a third bowl, add the bread crumbs and seasoning. Stir to combine.
To coat the tilapia, dip each fillet into the flour, then the egg, and finally the bread crumbs. Press gently to adhere.
Preheat a large skillet over medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
Add the fish to the skillet and cook until golden brown on each side, 3-4 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.
When the asparagus is done, pour the lemon juice over the asparagus.