1/2 c. butter
12 large eggs
1 lb. grated Monterey Jack or Cheddar cheese
1 pt. small curd cottage cheese
1/2 c. flour
1 tsp. baking powder
2 cans or to taste asparagus (fresh cooked or canned), cut into pieces

Preheat oven to 400°F. Melt the butter and pour into two 8 or 9-inch square pans, coating the bottom thoroughly.

In a large bowl, beat the eggs slightly and stir in the cheeses.

Combine the flour and baking powder and add to the egg mixture, blending thoroughly. Stir in asparagus pieces, saving some tips for garnish.

Pour into the baking pan, place one asparagus tip on each of 8 servings and bake 15 minutes. Reduce oven to 350°F and continue baking for another 20 minutes. Cut souffl in each pan into 4 squares and serve hot.