Nutty Green Beans and Asparagus with Bacon

From lemon, grate all zest and squeeze 1 ⁄4 cup juice; set aside. Heat large, covered pot of salted water to boiling on high. Add green beans; cook 1 minute. Add asparagus; cook until vegetables are tender, 2 to 4 minutes. Drain well. Meanwhile, in 10" skillet, cook bacon on medium until crisp, about 8 minutes, stirring occasionally. With slotted spoon, transfer bacon to small plate. Add shallots to rendered fat in skillet; cook 3 minutes, stirring. Whisk in reserved lemon juice and 1 ⁄2 teaspoon each salt and pepper. In pot used to cook vegetables, toss shallot mixture with vegetables; transfer to serving platter. Top with bacon, pecans, and remaining lemon zest.