Bring a medium pot of salted water to a boil. Drop the trimmed green beans into the boiling water and blanch for 2 minutes.

Fill a large bowl ½ full of cold water and add 2 – 3 cups of ice to the water; set aside.

Drain the green beans and immediately transfer them to the ice bath to stop the cooking process; this keeps them a bright green color. Drain and transfer to a paper towel to dry. (You can prepare the beans to this point in advance and refrigerate until ready to finish the recipe).

Heat a large skillet over medium heat. Add the sliced almonds to the dry skillet and toast until golden brown, about 2 – 3 minutes. Remove from the skillet and set aside. (Be careful they will burn easily if you are not watching them). These can also be prepared ahead of time.

Add the olive oil to the pan and turn the heat down to medium-low. Add the sliced shallots and Kosher salt and sauté for 1-2 minutes. (The shallots can be sliced and ready ahead of time and even cooked if you like).

Add the blanched green beans, toss, and continue to cook for 2 – 4 minutes until the green beans are heated through; it’s ok if they browned slightly.

Remove the skillet from the heat and add the garlic, lemon juice, and lemon zest. Toss to coat the beans.

Season with salt and pepper again and transfer to a serving dish. Top with the toasted sliced almonds and serve.