Heat a large skillet on medium-low heat and add the sliced almonds. Toast the almonds for 2-3 minutes or until just beginning to brown. Do not walk away! Once the almonds are toasted, pour them into a small bowl and set aside. Set the skillet aside, as you will use it again shortly.
Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes.
After 5 minutes, drain the beans and blanch them in a bowl of cool (not iced) water. Drain them again and set them aside in a bowl.
Return the skillet to the stovetop and melt the butter over medium-high heat.
Add the beans to the skillet and cook for 3-4 minutes. Add the lemon juice and sliced almonds (reserving some for using as garnish). Cook for an additional minute or until the beans are tender. Do not overcook.
Remove the skillet from the heat. Serve the beans warm and garnish with salt, pepper, and additional sliced almonds.
Notes
You do not have to trim your green beans for this recipe.
Make sure to use sliced almonds.
Do not forget to blanch your beans so they stop cooking.