Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat.

Prepare a large bowl with ice and cold water as an ice bath.

Add the trimmed green beans to the boiling water and cook for about 3 to 4 minutes until tender but still slightly crunchy.

Transfer the beans immediately into the ice bath using tongs or a slotted spoon to halt cooking and preserve their color. Drain the beans well after a minute.

In a large skillet, heat the olive oil and butter over medium heat.

Add the sliced almonds to the skillet, stirring constantly for 2 to 3 minutes until they turn light golden brown and release a toasted aroma.

Introduce the minced shallot and garlic to the pan and sauté for about 1 minute until soft and fragrant.

Toss the drained green beans into the skillet and stir well to coat them in the butter and almond mixture.

Cook for another 2 to 3 minutes until the beans are heated through.

Drizzle the fresh lemon juice over the beans and season with salt and black pepper.

Transfer the beans to a serving dish and enjoy immediately.