To make the lemon aioli, combine the mayonnaise (or yogurt), olive oil, Dijon mustard, garlic powder, lemon zest and juice in a bowl. Whisk together until smooth. Season with salt and freshly ground black pepper. Chill until ready to serve.

Set up a dredging station. Combine the flour, salt, and some freshly ground black pepper in a zipper-sealable plastic bag; place the beaten eggs in a shallow dish; and combine the breadcrumbs, Parmesan cheese and garlic powder in a second shallow dish.

Seal the bag shut and shake so the flour coats the asparagus. Dip a few stalks at a time in the beaten eggs. Let the excess drip off and then roll the asparagus in the seasoned breadcrumbs to evenly coat all sides. Repeat with the remaining asparagus.

Generously spritz all sides of the coated asparagus with some oil and place them in an air fryer basket.

Air-fry at 400°F for 9 to 12 minutes, turning the spears halfway through the cooking process to evenly brown the asparagus.

Serve immediately with the lemon aioli.