Preheat oven to 500. Blanch asparagus in hot boiling water for a couple of seconds. Remove with slotted spoon to drain. Saute squash in batches in hot oil in frying pan. Cook 3 minutes until tender. Add more oil if needed & sprinkle with salt & pepper. Oil pizza pan or baking sheet. Sprinkle with cornmeal. Place pizza dough on pan. Sprinkle dough with fontina cheese, onion, squash, asparagus, artichoke hearts, pizza herbs & feta cheese. Bake 10 minutes until crust is golden brown.
