3 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 C. vegetable oil
3 eggs, beaten
2 C. grated fresh asparagus (about 1 pound), drained
1 (8 oz.) can crushed pineapple, undrained
1 to 2 T. grated orange peel
2 tsp. vanilla extract
1 1/2 C. 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 350ºF 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 oz. cream cheese, softened
2 3/4 C. confectioners’ sugar
2 tsp. grated orange peel
1 tsp. vanilla extract
3 to 4 T. milk