After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
Place oven rack in the middle position; preheat oven to 200°F
In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
For the dipping sauces:.
HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
Serve warm with one or both of the dipping sauces.