Preheat oven to 200°. Place a large wire rack on a baking sheet.
In a large bowl, whisk together flour, cornmeal, cornstarch, sugar, Creole seasoning, baking powder, and baking soda.
In a medium bowl, whisk together milk, oil, and eggs. Add milk mixture to flour mixture, whisking until smooth. Stir in Parmesan.
Preheat waffle iron according to manufacturer’s instructions.
Pour about ½ cup batter (depending on size of waffle iron) onto hot waffle iron, and cook according to manufacturer’s instructions. Place waffles on prepared rack, and keep warm in oven.
In a steamer basket set over simmering water, place asparagus. Cover and steam until asparagus is crisp-tender, 3 to 4 minutes. Drain, and season to taste.
Arrange waffles on serving plates. Top with asparagus, Crawfish-Tasso Hollandaise, and poached eggs. Garnish with chives, if desired. Serve immediately.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/eggs-benedict-crawfish-tasso-hollandaise/