Winter. Spring. Summer. Even autumn. Pick your poison.
Whether you’re in love with the wholesome goodness of a winter casserole or layer bake, the fresh green of springtime asparagus, the summer feel of zesty and tangy lemon, or the root vegetable ranking of fall, this light, yet rich and creamy layer bake has got it all!

Lemon Asparagus Parsnip Pork Layer Bake

Lemon Asparagus Parsnip Pork Layer Bake

2 lbs. parsnip, washed, peeled, and grated
1 lb. fresh asparagus, trimmed
4 Tbs. butter, room temperature
1/2 lb. ricotta cheese, room temperature
juice and zest of 1 fresh lemon, divided
sea salt and pepper
1 lb. ground pork
1/2 cup heavy cream
1/2 lb. Swiss cheese, grated
3 cloves garlic, roasted
fresh herbs, finely chopped

Preheat oven to 425 degrees.

Steam the grated parsnip until mostly soft. Drain well.
Transfer to a large bowl and mix with butter, ricotta, and half the lemon zest and juice, along with generous amounts of salt and pepper. Set aside.

Meanwhile, in a medium skillet, brown the pork and break apart with the back of a spatula into fine pieces.
Season with salt and pepper. Once fully cooked, stir in the heavy cream and remaining lemon. Smash the roasted garlic cloves and incorporate into the pork mixture.

In a square baking dish, spread half of the parsnip mix over the bottom.
Top with half the pork mixture, followed by half the Swiss cheese.
Repeat with the second layer of parsnips and pork.
Before the final layer of cheese, top with the trimmed asparagus – next the cheese, and then additional ground pepper.

Bake for 15-20 minutes, until bubbling.

Remove from oven to cool.

Sprinkle with fresh herbs before slicing and serving.