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Herb-marinated asparagus, scallions, and batons of paneer are photographed from above, arranged diagonally on a dark yellow-orange oval platter, which rests on a vintage napkin printed with small orange, bright yellow, and dark yellow flowers with green stems, on top of a green tablecloth.
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Sheet Pan Asparagus & Paneer with Tangy, Garlicky Arugula & Yogurt Marinade

Spring vegetables and paneer are glorified with a tangy marinade in this sheet pan dinner.
Prep Time30 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Fusion
Keyword: sheet pan, spring, vegetarian
Servings: 4
Calories: 332kcal

Equipment

  • small food processor or mini-blender
  • half-sheet pan
  • half-sheet rack
  • basting brush
  • tongs

Ingredients

Arugula & Yogurt Marinade

  • 12 g besan or chickpea flour
  • 140 g arugula
  • 9 g garlic roughly chopped
  • 35 g serrano peppers roughly chopped
  • 32 g lemon juice
  • 227 g plain yogurt

Paneer & Vegetables

  • 340 g paneer cut into 12 batons
  • 325 g asparagus medium spears are best
  • 7 scallions washed, root and some of top trimmed
  • 9 g salt
  • oil to brush the rack

Instructions

For the Marinade

  • Preheat the oven to 400F. Spread the besan or chickpea flour on a cookie sheet or half-sheet pan and place on the middle rack of the preheated oven. Roast until the besan changes from a pale yellow to a medium tan. Place the toasted besan in a small food processor or mini-blender.
  • Heat a medium skillet over medium-high heat. When hot, add the arugula, with the water clinging to it, and cover. Cook, covered, for two minutes, then uncover and cook, stirring, a minute or two more, until the arugula is wilted but still bright green. Remove from the heat and add to the small food processor or mini-blender.
  • Add to the small food processor or mini-blender the garlic, serrano peppers, and lemon juice. Process until smooth, scraping down with a spatula as necessary.
  • Turn the contents of the blender into a large flat storage container. With a spatula, stir in the yogurt and salt until the marinade is uniform.

To Marinate the Vegetables & Paneer

  • Place the batons of paneer in the marinade. With tongs or your hands, gently turn it in the marinade until thoroughly coated, being careful not to break it. Repeat with the trimmed asparagus, and finally with the scallions.
  • Cover the storage container and place it in the refrigerator. Allow the vegetables and paneer to marinate 30 minutes or up to 8 hours.

When Ready to Cook

  • Place an oven rack four inches from the broiler. Preheat the broiler, setting it to low if your broiler has such a setting. If your broiler only has one setting, you may want to increase the distance of the rack to six inches.
  • Place a half-sheet rack in a half-sheet pan. Brush the rack lightly with oil.
  • Turn the asparagus, scallions, and paneer once again in the marinade to cover as much of them with it as possible.
  • Place the asparagus in a row across the long side of the half-sheet rack. Place the scallions and paneer in the remaining area.
  • Brush any remaining marinade onto the vegetables and paneer.
  • Move the filled rack and pan into the oven. Position in the center of the oven and broil for three minutes. Rotate the filled rack and pan 180 degrees and broil for two more minutes, until the paneer begins to brown.
  • Remove the filled rack and pan from the oven. If your asparagus is thin rather than medium, check its consistency now, as you may want to broil it for less time on the second side.
  • With tongs, turn the vegetables and paneer over. Place back in the oven and broil for three minutes. Rotate 180 degrees and broil for two more minutes.
  • At this point medium asparagus will be done. Test a spear of asparagus to check its consistency. If it needs more time, remove the scallions and paneer to a platter and broil the asparagus a minute or two longer.