This makes a beautiful presentation alongside roast chicken or pork.

Camilla V. Saulsbury, Bloomington, Indiana
Recipe by Southern Living March 2004

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.