Bring a large pot of salted water to a boil, add the green beans, and cook 4 to 5 minutes until bright green and crisp-tender.

Drain the beans and plunge them into a bowl of ice water to stop the cooking, then drain again.

Melt the butter in a large skillet over medium heat, add the almonds, and toast 2 to 3 minutes, stirring, until golden brown and fragrant.

Add the garlic and cook 30 seconds.

Add the green beans and toss 2 to 3 minutes until heated through.

Remove from the heat, stir in the lemon juice, salt and pepper, and serve warm.