How to Make It
Place 2 cups of the water in a shallow dish. Place flour in a second shallow dish. Stir together eggs and remaining 2 tablespoons water in a third shallow dish. Stir together panko, paprika, garlic powder, salt, cayenne, and black pepper in a fourth shallow dish. Working in batches of 10 to 12 spears, dip asparagus in water, and then immediately dredge in flour; dip in egg wash, and dredge in panko mixture, pressing to adhere. Place prepared asparagus spears in a single layer on a baking sheet; chill at least 30 minutes, to ensure panko adheres to asparagus.
Meanwhile, stir together mayonnaise, lime juice, and adobo sauce in a small bowl; set aside.
Heat oil in a large skillet over medium to 300°F. Fry asparagus, in batches of 10 to 12, in hot oil until golden brown, 2 to 3 minutes. Drain on paper towels, and sprinkle each batch with salt. Serve immediately with mayo dip.