Keto Asparagus and Green Beans with Lemon and Pecans

Why choose one keto vegetable when you can have two? Keto asparagus and green beans with lemon and pecans brings bright lemon and a genuinely nutty crunch to the table.

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This is a great make-ahead side too, prep the vegetables in advance, and just drizzle the sauce and add the topping right before serving.

Use fresh vegetables here, not frozen. Frozen asparagus especially does not hold up well once cooked.

Chef Jenn’s Take on Asparagus and Green Beans with Lemon and Pecans

Stagger the boiling rather than adding everything at once. Green beans take a bit longer to reach tender-crisp, so give them a minute head start before adding the asparagus, then cook another 3 to 4 minutes together.

Fry the bacon until nearly crispy, then drain all but a tablespoon of fat and sautee the shallots in it for about a minute. Zest the lemon before juicing it, easy to forget once it’s cut, then add the juice to the bacon and shallot pan off the heat. Toss the zest with toasted pecans separately, keeping the two toppings distinct until you’re ready to assemble.

If making this ahead, prep all the parts separately. Shock the boiled vegetables in an ice bath, reheat later with a quick dunk in boiling water or the microwave, and reheat the sauce on its own before putting everything together.

Green or yellow beans both work, and with no shallots, use a third cup of chopped green onion instead. One reader substituted roasted peanuts for pecans when out, and it worked well. Another skipped the bacon for a vegetarian version and said the vegetables were still delicious.

What You’ll Love About Asparagus and Green Beans with Lemon and Pecans

• Two keto vegetables in one dish, no need to pick just one.
• Bright lemon and a genuinely nutty crunch, real flavor in a simple side.
• A great make-ahead dish, prep everything and assemble just before serving.

Ingredients

• Green beans – Fresh, trimmed. Yellow beans work as a substitute.
• Asparagus – Fresh, trimmed and cleaned.
• Bacon – Chopped.
• Shallot – Sliced. Chopped green onion works as a substitute.
• Pecans – Chopped and toasted. Roasted peanuts work in a pinch.
• Lemon – Zested before juicing.
• Salt and pepper – To taste.

How to Make Asparagus and Green Beans with Lemon and Pecans

Scroll down for the full recipe card with exact measurements and printable instructions.

Bring a pot of salted water to a boil. Cook the green beans for 1 minute, then add the asparagus. Cook an additional 3 to 4 minutes, until tender-crisp.

Meanwhile, fry the bacon in a small skillet until nearly crispy. Drain all but 1 tbsp of the fat.

Add the shallots to the bacon and remaining fat. Fry for about a minute, until soft. Remove from the heat.

Zest the lemon, reserving the zest, then juice the lemon. Add the juice to the bacon and shallot mixture.

Toss the lemon zest with the toasted pecans.

Drain the vegetables and plate them, drizzle with the lemon-bacon-shallot sauce, and top with the pecan-zest mixture.

Make It A Meal

This pairs beautifully with just about any roast, like Keto Pot Roast with Bacon.

For more keto vegetable sides, Cheesy Baked Asparagus with Bacon, Southern Style Green Beans, and Parmesan Brussels Sprouts with Bacon are all worth adding to the rotation.

Storage

This freezes, though the vegetables lose some crispness and the pecans lose their crunch once thawed. Chill fully, then package in zipper-top bags or freezer-safe containers, and freeze for up to 3 months. Thaw and reheat gently in the microwave.

Frequently Asked Questions

Love keto vegetables? How about a meaty casserole or a delicious bowl of soup. There’s plenty more on the keto diet to explore, including keto breakfast classics and even grilled favorites.