Asparagus Bundt Cake 3 cups all-purpose flour 2 cups granulated sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups vegetable oil 3 eggs, beaten 2 cups grated fresh asparagus (about     1 pound), drained 1 (8 ounce) can crushed pineapple, undrained 1 to 2 tablespoons grated orange peel 2 teaspoons vanilla extract 1 1/2 cups chopped pecans In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Icing 3 ounces cream cheese, softened 2 3/4 cups confectioners’ sugar 2 teaspoons grated orange peel 1 teaspoon vanilla extract 3 to 4 tablespoons milk Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.