Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.