Preheat your oven to 400°F (200°C). Gather your equipment, including a baking sheet lined with parchment paper.

Roll out the pre-made pie crust into a circle about 1/8 inch thick and keep it chilled.

Toss trimmed asparagus with olive oil, lemon juice, and a pinch of salt and pepper. Set aside.

In another bowl, combine the ricotta, mozzarella, and Parmesan cheese with salt and pepper. Mix until well combined.

Spread the cheese mixture over the pie crust, leaving a 1-2 inch border.

Arrange the seasoned asparagus on top of the cheese filling.

Fold the outer edges of the dough over the asparagus and cheese mixture, creating pleats.

Apply a generous egg wash to the folded edges of the pastry.

Bake for 35-40 minutes until the crust is golden and the filling is bubbly.

Allow to cool for about 10 minutes before serving.