Bring a large pot of water to a boil. Add a pinch of salt and the green beans. Cook for 3 to 4 minutes until they are bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

In a large skillet, melt the butter over medium heat. Add the slivered almonds and cook, stirring frequently, until golden and fragrant, about 2 to 3 minutes.

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

Add the blanched green beans to the skillet. Toss to coat with the butter and almonds. Cook for another 2 minutes until the beans are heated through.

Remove from heat and drizzle with fresh lemon juice. Season with salt and black pepper to taste. Serve immediately.