Bring a large pot of well-salted water to a rolling boil. Add the green beans and cook 3 to 4 minutes, until bright green and just tender with a slight bite.

Drain and immediately plunge the beans into a bowl of ice water to stop the cooking; drain again once fully cooled.

Melt the butter in a large skillet over medium heat and add the almonds.

Cook, stirring often, for 3 to 4 minutes, until the butter turns golden brown and smells nutty and the almonds are toasted; watch closely in the last minute, since it can scorch fast.

Add the blanched beans to the skillet and toss for 1 to 2 minutes, just to warm through.

Remove from the heat, toss with the lemon juice, salt and pepper, and serve right away.