Ingredients
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 Tbsp. oil
2 onions, thinly sliced, separated into rings
3/4 lb. fresh asparagus, trimmed, blanched and cut into 1-inch lengths
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1/2 tsp. lemon zest
1/2 cup KRAFT Shredded Parmesan Cheese, divided
Description
Asparagus & Parmesan Tart Recipe
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