Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador Greg Wade created this Asparagus Tartine recipe to highlight the fresh & bright flavors of spring … perfect to enjoy alongside Dough Sauvignon Blanc.

spring Wine pairing

The fresh spring flavors of this delicate Asparagus Tartine pair beautifully with the vibrant, crisp, citrus-laced notes of Dough North Coast Sauvignon Blanc. 

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Greg Wade Asparagus Tartine & Dough Sauvignon Blanc

Spring Asparagus Tartine

Greg Wade
A fresh and tasty choice for spring.
Serve with Dough Wines North Coast Sauvignon Blanc.
Course Main Course
Servings 4 people


  • 1 large lemon
  • 1 cup ricotta
  • 4 slices good crusty bread sliced 3/4” thick
  • 1 pound asparagus chopped
  • Salt & pepper to taste
  • 1 cup sugar snap peas
  • 2 cups parsley leaves
  • 3 radishes
  • 1/2 cup olive oil
  • 1 tablespoon honey



  • Preheat over to 350F.
  • Zest & juice the lemon, set aside two tablespoons of the juice for dressing. Add ricotta with a pinch of black pepper & salt. Smear 1/4 cup ricotta mix on each slice of bread. Top with an even layer of asparagus, season with salt & pepper and bake for 15 minutes.
    Greg Wade Asparagus Tartine & Dough Sauvignon Blanc
  • Meanwhile, make the topping. Cut the peas into ½” pieces, place in a bowl with the parsley. Shave the radish into this mix. Place the reserved lemon juice into a bowl. Whisk in the olive oil & honey and some salt and pepper. Pour this over the pea mixture to dress it, toss to combine.
    Greg Wade Asparagus Tartine & Dough Sauvignon Blanc
  • Once the tartine is baked, top each piece generously with the salad & enjoy!
    Greg Wade Asparagus Tartine & Dough Sauvignon Blanc
Wine Category Sauvignon Blanc
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