Snap off tough ends of asparagus, and cut into 1-inch pieces. Place in a 13- x 9-inch roasting pan. Drizzle with oil, tossing to coat.
Bake at 450° for 8 to 10 minutes or just until asparagus is tender. Set aside, and keep warm.
Bring broth and Italian seasoning to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes.
Add asparagus and hazelnuts to couscous, and toss. Stir in salt and pepper.
Note: For testing purposes only, we used Swanson Seasoned Chicken Broth with Roasted Garlic.