Asparagus and Parmesan Tart

• 1 ready-to-use refrigerated pie crust (1/2 of 400-g 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. (340 g) fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sour cream
• 2 eggs
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup shredded Parmesan cheese, divided

1. Heat oven to 400 degrees F.
2. Line 9-inch tart pan with removeable bottom with pie crust; trim edge to make even with top of tart pan.
3. Prick bottom of crust with fork.
4. Bake 10 to 12 min.
5. or until lightly browned.
6. Meanwhile, heat oil in nonstick skillet on medium heat.
7. Add onions; cook 15 to 20 min.
8. or until caramelized, stirring occasionally.
9. Spoon into crust; top with asparagus.
10. Beat next 4 ingredients with whisk until well blended.
11. Add 1/4 cup Parmesan; mix well.
12. Pour over asparagus; top with remaining Parmesan.
13. Bake 20 to 24 min.
14. or until filling is slightly puffed and set in centre.

ready, oil, onions, cream cheese, sour cream, eggs, lemon zest, parmesan cheese

Taken from www.kraftrecipes.com/recipes/asparagus-parmesan-tart-137395.aspx (may not work)