Preparation

• Bring a large pot of salted water to a boil. Add the beans and cook, stirring once, until crisp-tender, about 5 minutes. Drain and refrigerate until ready to use.
• Heat the oil in a 12-inch skillet over low heat. Add the almonds and cook, stirring, until golden, 3 minutes. Add the garlic and cook until fragrant, 10 seconds; transfer to a plate.
• Add the butter and cook, stirring, until it begins to brown, 3 minutes. Add the beans and toss to coat. Cook, stirring often, until tender, 4 minutes. Add the lemon juice; season to taste with salt and pepper. Serve the beans topped with the almonds.

Make Ahead Tips

The green beans can be blanched, then covered and refrigerated for up to 2 days before finishing the dish.