1. Prepare the Asparagus: Wash the asparagus spears thoroughly. Trim off the woody ends and cut them into small pieces, approximately 1-2 cm.
2. Blanch the Asparagus: Bring a small pot of water to a boil. Once boiling, add the asparagus pieces and let them cook for 3-4 minutes until they are tender. Drain and let them cool slightly.
3. Mix the Batter: In a mixing bowl, combine the wheat flour and water. Stir until you have a smooth batter with no lumps.
4. Combine Cottage Cheese and Asparagus: Gently fold the cottage cheese and blanched asparagus pieces into the batter. Ensure that the ingredients are evenly distributed.
5. Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour a small amount of batter (approximately 2 tablespoons) into the skillet to form mini pancakes. Cook each pancake for 2-3 minutes on one side or until they start to bubble and the edges are set. Flip them gently and cook for another 2 minutes on the other side until golden brown.
6. Cool the Pancakes: Remove the pancakes from the skillet and let them cool on a plate. Make sure they are at an appropriate temperature before serving them to your baby.

Summary:
These Asparagus and Cottage Cheese Pancakes are an excellent, nutritious dinner meal for babies who are starting their journey with solid foods. The combination of wheat flour, cottage cheese, and asparagus provides a good balance of essential nutrients, including proteins, vitamins, and dietary fibers.

Storing Options:
These pancakes can be stored in an airtight container in the refrigerator for up to 2 days. They can also be frozen for up to 1 month; just make sure to reheat them thoroughly before serving.

Possible Side Effects/Allergies:
- Wheat flour contains gluten, which is a common allergen. Ensure your baby is not sensitive or allergic to gluten.
- Dairy in the form of cottage cheese might also be a potential allergen for some infants.
- Always introduce new foods one at a time to monitor for any adverse reactions.