INGREDIENTS
1
ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 tbsp
oil
2
onions, thinly sliced, separated into rings
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
1/2 cup
KRAFT Shredded Parmesan Cheese, divided