Step 1

Heat oven to 425 degrees; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and rol ½ inch bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush ½-inch border of egg around pastry.

Step 2

Add ricotta, garlic and herbs cheese, and salt, pepper, and lemon zest into bowl with remaining egg. Mix well then fold in scallions. Spread onto pastry, leaving ½ inch border uncovered.

Step 3

Top filling with asparagus using remaining pieces to fill in any empty spaces; drizzle with olive oil. Bake until crust is golden brown, 18 to 20 minutes.