Asparagus & Parmesan Tart

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 Tbsp. oil
• 2 onions, thinly sliced, separated into rings King Sooper's 1 lb For $0.99 thru 02/09
• 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 Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup KRAFT Shredded Parmesan Cheese, divided

1. Heat oven to 400 degrees F.
2. Line 9-1/2-inch tart pan with removable bottom with crust; trim edge.
3. Prick bottom of crust with fork.
4. Bake 10 to 12 min.
5. or until lightly browned.
6. Cool.
7. Meanwhile, heat oil in nonstick skillet on medium heat.
8. Add onions; cook 10 min.
9. or until caramelized, stirring occasionally.
10. Spread onions onto bottom of crust; top with asparagus.
11. Whisk cream cheese, sour cream, eggs and lemon zest until blended.
12. Stir in 1/4 cup Parmesan; pour over asparagus.
13. Sprinkle with remaining Parmesan.
14. Bake 20 to 24 min.
15. or until filling is slightly puffed and set in center.
16. Remove tart from side of pan before serving.

ready, oil, onions, fresh asparagus, philadelphia cream cheese, s, eggs, lemon zest, parmesan cheese

Taken from www.kraftrecipes.com/recipes/asparagus-parmesan-tart-115941.aspx (may not work)