Very gently simmer the peeled cloves of 4 garlic bulbs in olive oil for 40 minutes. Remove and mash to a paste. Roll the dough into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the garlic paste over the dough, leaving a 3 cm (1¼ inch) border. Top with 200 g (7 oz) fine asparagus spears (slice thicker spears lengthways) and scatter with grated non-dairy cheese. Fold the border over, pleating and pressing to form a neat edge. Drizzle with olive oil and slide the galettes on their paper onto baking trays. Bake for 25 minutes in a 180°C (350°F/Gas 4) oven.