Thunder Bay's casual dining restaurant combines wood with stone and lodge style trapping to give you a true northern dining experience. Take a bite out of the Great Outdoors and grab a bite to eat at Thunder Bay Grille.

8 oz. fresh snapped Asparagus Spears

¼ cup Olive Oil
½ cup White Wine
1 TB chopped Garlic
1 tsp Kosher Salt
¼ tsp Black Pepper
¼ tsp Smoked Spanish Paprika

¼ cup Olive Oil

¼ cup White Wine

Whisk together ¼ cup olive oil, white wine, garlic, salt, pepper and paprika. Place Asparagus spears in a shallow bowl. And pour marinade over the spears, toss well to coat. Place in the refrigerator and marinate for 1 hour.

Pre-heat oven to 325 degrees.
Heat ¼ cup olive oil in a large oven proof skillet over medium low heat. Add Asparagus spears to oil, shaking pan and tossing spears well in the pan. Be careful not to burn the garlic. Saute the spears for 3 minutes, adding more marinade to the pan if it gets dry.
Place the skillet with the spears into the oven, and cook for 5-7 minutes or until spears are tender and roasted. Watch the spears carefully while they are roasting, shake the pan occasionally to ensure even cooking, and to make sure the garlic doesn’t burn.

Remove the finished spears from the skillet and  transfer to a serving platter. Carefully pour the remaining ¼ cup wine into pan to de-glaze, then pour the liquid over the spears.