Ingredients Jump to Instructions ↓

  1. 1 ready-to-use refrigerated pie crust

  2. 1 tablespoon vegetable oil

  3. 2 onions, thinly sliced, separated into rings

  4. 3/4 pound fresh asparagus, trimmed, blanched and cut into 1-inch lengths

  5. 4 ounces PHILADELPHIA Cream Cheese, softened

  6. 1/2 cup BREAKSTONE'S Sour Cream

  7. 2 eggs

  8. 1/2 teaspoon lemon zest

  9. 1/2 cup KRAFT Shredded Parmesan Cheese, divided

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Line 9-1/2-inch tart pan with removeable bottom with crust; trim edge. Prick bottom with fork. Bake 10 to 12 minute or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 minute 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 minute or until filling is slightly puffed and set in center.


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