Eggs Benedict is rich, elegant, and unmistakably brunch-worthy: crisp-edged Canadian bacon and soft poached eggs sit on toasted English muffins under a silky lemony hollandaise. The chives add a fresh onion note that cuts through the buttery sauce and ties the whole dish together.

Tender white asparagus is gently poached until sweet and silky, then served with buttery potatoes, delicate slices of ham, and a glossy lemony hollandaise. The result is elegant, rich, and unmistakably tied to the German spring table.