Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the fresh green beans and cook for 3-4 minutes until bright green and crisp-tender. Drain in a colander and set aside.

Immediately plunge the drained green beans into a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes, then drain again and pat dry.

In a skillet over medium heat, add the sliced almonds. Toast for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot (and garlic, if using). Sauté for about 2 minutes until translucent and fragrant.

Add the cooled and drained green beans back into the skillet and toss gently to coat in the buttery mixture, heating for 2-3 minutes until warmed up.

Sprinkle the sautéed green beans with salt and pepper to taste. Drizzle with fresh lemon juice and toss gently to combine. Taste and adjust seasoning as necessary.

Transfer the Green Bean Almondine to a serving dish, topping it off with the toasted almonds. Serve warm.