Preheat oven to 400°F and grease a large baking sheet with nonstick spray.
Wash and dry asparagus and snap off woody ends. Set aside.
In a shallow dish large enough to fit asparagus, whisk together eggs and water. In a separate dish, stir together flour, garlic powder, salt, and pepper. In a separate dish, stir together panko and parmesan.
Dip an asparagus spear lightly in egg. Shake off excess, then dredge in flour/seasoning mixture. Shake off excess again, then dip back in egg, once again shaking off excess.
Roll in panko and press crumbs to stick. Set on baking sheet. Repeat with remaining asparagus.
Bake until golden brown and crispy, 10-12 minutes. Stir together lemon aioli ingredients and serve with asparagus. Enjoy!
