Bring a large pot of salted water to a boil. Prepare an ice water bath in a large bowl.

Boil the green beans for 4 to 5 minutes until crisp-tender, then immediately transfer them to the ice bath to stop the cooking process. Drain well and pat dry.

In a large skillet, melt the butter over medium heat. Add the sliced almonds and cook, stirring frequently, until the almonds are toasted and the butter begins to brown, about 3 to 4 minutes.

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add the blanched green beans to the skillet, tossing to coat them evenly in the almond and brown butter mixture.

Stir in the lemon juice, salt, and black pepper. Cook for 2 minutes until the green beans are heated through. Serve immediately.