Preheat the oven to 400°F
If using premade crust, let the crust thaw. Then form the crust into a ball, then pat it flat. Roll the dough into a circle or oval, between 1/8-1/4 inches thick. If the dough sticks, sprinkle flour onto the galette and the rolling pin. (If you would like to make the crust from scratch, click the link below for directions.)
Spread the vegan ricotta onto the center of the dough, leaving a 1.5" border along the outside of the dough. (see video)
Add the asparagus. Then top with salt, pepper, and drizzle with olive oil.
Carefully fold the edges of the crust over the edges of the filling, pleating if needed. Make sure the bottom (where it folds) is sealed by using your fingers or a spatula to smooth together. Brush the dough with vegan butter.
Transfer the galette into the oven and bake for 25 minutes, or until golden brown.
Let cool for 5 minutes, then top with lemon zest, parsley, and red crushed pepper. Enjoy!