Blanch the green beans in a pot of boiling salted water for 4-5 minutes until bright green and crisp-tender. Transfer to ice water to stop cooking. Drain and set aside.
In a skillet, melt butter over medium heat. Add sliced almonds and cook, stirring, until golden brown. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds until fragrant.
Add the blanched green beans to the skillet and toss in the garlic butter. Stir in the toasted almonds and lemon juice. Season with salt and pepper.
Serve warm, garnished with fresh herbs if desired.