Trim asparagus and steam until al dente. Blanch in ice water to stop the cooking process.
In a small bowl, add all ingredients for the sauce and mix until well combined.
Drain the asparagus from the water used to blanch and place in a bowl. Pour the prepared sauce over the asparagus.
To prepare the lemons, slice a Meyer lemon very thinly.
In a small bowl, mix the flour, salt and pepper.
Dip each lemon slice in the egg, and then the flour and repeat so its on both sides.
Heat oil in the pan for frying. Fry coated lemon slices until it browns. Lay on paper towel to drain excess oil. Top the asparagus with them and enjoy!