Prep the beans: Rinse and trim the stem ends of the green beans. Leave them whole for a classic look, or cut in half if you prefer shorter pieces.

Blanch: Bring a large pot of salted water to a boil. Add the beans and cook for 3–4 minutes, until crisp-tender and bright green. Don’t overcook.

Shock: Transfer the beans to a large bowl of ice water to stop the cooking and keep their color. After 2 minutes, drain well and pat dry.

Toast the almonds: In a large skillet, melt 1 tablespoon of butter with the olive oil over medium heat. Add the almonds and cook, stirring often, until golden and fragrant, about 2–3 minutes. Watch closely—they burn fast. Transfer to a plate.

Sauté aromatics: In the same skillet, add the remaining 2 tablespoons of butter. When melted, add the shallot and a pinch of salt. Cook until softened, 1–2 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

Add beans: Add the blanched beans to the skillet. Toss to coat in the buttery aromatics and warm through, 2–3 minutes.

Season: Grate in the lemon zest, squeeze over 1–2 teaspoons of lemon juice, and season with salt and pepper. Taste and adjust the lemon and salt as needed.

Finish: Return the toasted almonds to the pan and toss gently to combine. If you like a hint of heat, add a pinch of red pepper flakes. Garnish with chopped parsley, if using.

Serve: Transfer to a warm platter and serve right away while the almonds are crisp and the beans are glossy.