parmWEEKLY SPECIALS 12/22/2014

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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

2 eggs

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.