1/2 cup softened butter
1 pint small-curd cottage cheese
2 cans asparagus or fresh cooked to taste, drained and cut into pieces
1 pound grated Monterey Jack or cheddar cheese
1/2 cup flour
1 teaspoon baking powder
Preheat oven to 400 degrees. Melt the butter and pour into two 8 or 9-inch square pans, coating the bottom thoroughly.
In a large bowl, beat eggs slightly and stir in the cheeses. Combine the flour and baking powder and add to the egg mixture; blend thoroughly. Stir in asparagus pieces, saving some tips for garnish.
Pour into the baking pans, place one asparagus tip on each of the 8 servings, and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for another 20 minutes. Cut souffle in each pan into 4 pieces and serve hot.