If your pie crust is frozen, allow it to thaw completely. Preheat oven to 400F. Sprinkle a light layer of flour onto a piece of parchment paper. Place 9" crust on top and roll out with a rolling pin until the crust is 12" in diameter.

Place  shredded cheddar cheese into the middle of the crust leaving about 4" of crust on all sides. Trim and slice asparagus stalks into 3 pieces. Arrange asparagus pieces in an even layer on top of the cheddar cheese.

Brush asparagus with olive oil using a food brush. Season with fresh cracked black pepper. Fold the crust by folding small sections of the outside over the filling. Repeat this process making overlapping folds until all of the crust is folded. 

Brush the outside of the crust with a little olive oil and season with a small amount of flakey sea salt. Place on a parchment lined baking sheet and bake at 400F for 30 minutes. Remove from the oven and top with lemon zest. 

Allow the galette to cool slightly and then slice into 6 even slices and enjoy!