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

Drain and plunge into a bowl of ice water to stop the cooking. Drain again.

Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring constantly, for 2 to 3 minutes, until golden.

Add the garlic and cook for 30 seconds, until fragrant.

Add the beans and toss to coat. Cook for 2 to 3 minutes, until heated through.

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