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.