Ingredients
1 ready-to-use refrigerated pie crust
1 tablespoon vegetable oil
2 onions, thinly sliced, separated into rings
3/4 pound fresh asparagus, trimmed, blanched and cut into 1-inch lengths
4 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Sour Cream
1/2 teaspoon lemon zest
1/2 cup KRAFT Shredded Parmesan Cheese, divided
Directions
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.
No comments:
Post a Comment