Courtesy of www.kraftrecipes.com
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 Tbsp. oil
2 onions, thinly sliced, separated into rings
¾ lb. fresh asparagus, trimmed, blanched & cut into 1-inch lengths
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
½ cup sour cream
½ tsp. lemon zest
½ cup shredded parmesan cheese, divided
HEAT oven to 400ºF.
LINE 9-1/2-inch tart pan with removeable bottom with crust; trim edge. Prick bottom with fork. Bake 10 to 12 min. or until lightly browned. Cool.
MEANWHILE, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally. Spoon into crust; top with asparagus.
BEAT next 4 ingredients with whisk until well blended. Add 1/4 cup Parmesan; mix well. Pour over asparagus; top with remaining Parmesan.
BAKE 20 to 24 min. or until filling is slightly puffed and set in center.