Asparagus and Parmesan Tart

• 1 tablespoon olive oil
• 2 onions, finely sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1 tablespoon brown sugar
• 2 teaspoons white wine vinegar
• 2 sheets puff pastry, thawed
• 2 bunches asparagus, trimmed and blanched
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup sour cream
• 2 eggs
• salt & pepper
• 1/2 cup shaved Parmesan

1. Heat oil in a large heavy based frying pan.
2. Cook onions over a low heat for 5-10 minutes until softened.
3. Add sugar and vinegar, cook a further 5 minutes.
4. Press pastry into the base of a lightly oiled 33 x 9 cm rectangular fluted pan with removable base.
5. Pastry will need to overlap slightly and be trimmed to fit.
6. Spread onions over the pastry base and top with asparagus spears.
7. Whisk the Philly*, sour cream, eggs and seasoning until smooth.
8. Pour over the asparagus and bake at 200 degrees C fan-forced for 20 minutes until golden and cooked through.
9. Serve topped with shavings of Parmesan and salad.

olive oil, onions, brown sugar, white wine vinegar, pastry, bunches, cream cheese, sour cream, eggs, salt, parmesan

Taken from www.kraftrecipes.com/recipes/asparagus-parmesan-tart-104088.aspx (may not work)