Springtime Dessert or Brunch

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It's springtime, although some days I wonder if Mother Nature agrees! But all the same, we're finding plenty skinny, fresh asparagus stalks gracing our grocer's shelves. This is wonderful, because we love asparagus! I was searching around for new asparagus recipes just to broaden my horizons and I stumbled upon this bundt cake. Sounds interesting to me, and depending on prices in the next few weeks, I may consider trying it. Either way, I thought I'd share this with anyone else who may be interested. Seems like a great way to get some asparagus into some family members who think they hate it, too! :D 3 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/2 cups vegetable oil 3 eggs, beaten 1 pound fresh asparagus, grated and drained (8 ounce) can crushed pineapple, undrained 1 tablespoon 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; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. ICING: 1 (3 ounce) package cream cheese, softened 2 3/4 cups confectioners' sugar 2 teaspoons grated orange peel 1 teaspoon vanilla extract 3 tablespoons milk For icing, beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides. I might consider substituting pistachios for the pecans if I was feeling rich, and maybe glazing it with a lemon-honey sauce instead. Any changes you can think of that might work as well, go ahead and let me know. And if you try it, let me know how it was. :)