Why pick just one keto vegetable when you can have two in this amazing, fresh, and tasty keto Asparagus & Green Bean Recipe! With a hint of lemon and a lovely crunch from the pecans, this is an easy side dish that will turn any meal into a feast!
If you love veggies, this dish is for you! Plus, you can prep the veggies ahead of time and then just drizzle with the sauce and add the topping just before serving. It’s perfect!
Hungry? Read on to see how to make this Asparagus & Green Bean Recipe!
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Ingredients to Make Keto Asparagus & Green Beans with Lemon & Pecans
- Green Beans – use fresh green beans
- Asparagus – also use fresh asparagus
- Bacon – because bacon makes everything better
- Shallots or green onions
- Pecans – whole or chopped
- Lemon
- Salt and pepper
How To Make This Green Bean Side Dish
- Boil the beans and asparagus until cooked but still crisp.
- Fry the bacon until crisp and remove all but 1 tbsp of the fat from the pan.
- Add the shallots or green onion and cook for 1 minute in the bacon fat.
- Zest and juice the lemon. Add the lemon juice to the pan.
- Chop and toast the pecans. Mix the pecans with the lemon zest.
- Drizzle the sauce over the hot veg and top with the pecan-zest mixture.
- Dig in!
Chef Jenn’s Tips To Make This Keto Asparagus Recipe
- Use fresh asparagus and beans! Frozen just don’t turn out as nicely, especially frozen asparagus!
- Green or yellow beans will work fabulously in this dish.
- Don’t have shallots? Substitute about 1/3 cup chopped green onions instead.
- Add a pinch of crushed red pepper flakes to add a bit of heat to this keto side dish recipe.
- If you’ve salted the veggie boiling water and used bacon, there should be plenty of salt in this dish. But you can always taste a bit to adjust, and add a few cranks of fresh black pepper.
- To make this dish ahead, make all the parts. Boil the veggies, fry the bacon, and make the sauce. Chill the veggies quickly in an ice bath. To serve it, reheat the veggies with a quick dunk into boiling water or heat them in the microwave. Reheat the sauce and finish the dish as usual.
What To Serve With Keto Asparagus & Green Beans with Lemon & Pecans
This is a lovely side dish that pairs well with just about any roast. Go for my famous keto beef pot roast, or opt for a juicy and tender keto pork roast recipe.
Is This Keto Green Been Recipe Freezer Friendly?
Sure, you can freeze it but be warned that the veggies won’t be quite as crisp and fresh after freezing, and the nuts will lose their crunch.
That being said, if you want to freeze this dish, chill it thoroughly in the fridge then package it in air-tight zipper-top bags or freezer-safe containers.
To eat, thaw first then heat it gently in the microwave.
Yes! Not only is asparagus a really nutritious veggie, it has plenty of fiber and is low in carbs which makes it a great keto pick.
If they’re green or yellow beans (not legumes), then yes they are! Green beans are a bit higher in natural sugars (carbs) so you don’t want to feast on them, But in moderation they’re just fine!
Cabbage is a great keto vegetable, as is zucchini, broccoli, cauliflower, and more!
Like This Green Bean Side Dish? Also Try:
Some of the ingredients to make keto Asparagus & Green Beans with Lemon & Pecans. Prepped ingredients. Pan fry the bacon and add shallots. Add the lemon juice. 
Prepare the crumb topping. Toss it all together. Top with nutty topping and serve!
Keto Green Beans & Asparagus with Lemon & Pecans
Ingredients
- 1 pound asparagus trimmed and cleaned
- 1 pound green beans trimmed
- 4 slices bacon chopped
- 1 shallot sliced
- 1/4 cup pecans chopped and toasted
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Instructions
- Bring a pot of salted water to a boil. Cook the green beans for one minute, then add the asparagus. Cook an additional 3-4 minutes or until the veggies are tender crisp.
- Meanwhile, fry the bacon in a small skillet. Cook the bacon until it is nearly crispy. Drain all but 1 tbsp of the fat.
- Add the shallots to the bacon and remaining bacon fat. Fry for an additional minute or until the shallots are soft. Remove from the heat.
- Zest the lemon, reserving 1 tbsp of lemon. Squeeze the lemon to get 1/4 cup of juice. Add the lemon juice to the skillet with the bacon and shallots.
- Toss the lemon zest with the toasted pecans.
- To assemble the dish, plate the drained veggies and drizzle with the lemon/bacon/shallot sauce. Top with the pecan-zest combination and serve!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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.
You had me at Bacon! This was super easy. I was out of pecans so I subbed in some roasted peanuts and it was delicious.
Great idea!
What a delicious and easy side! I absolutely love the addition of the bacon and pecans. Yum!
A great way to jazz up two of m favorite veggies!
Oh yes please, now if you could just push that plate this way!
Green beans are my favorite veggies. I left the bacon off of this because I’m vegetarian, but the veggies were delicious. And cooked perfectly!