In a large sauce pan or small stock pot bring some salted water to boil (salty like the sea).

Boil the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender. It is important that they are undercooked since you will be adding them to the skillet to finish.

Meanwhile in a large skillet, melt the butter over medium-low heat. Add the sliced almonds and sauté, stirring frequently until they are starting to brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.

Transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender.

Add the lemon, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.