Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

Toast the almonds: In a large skillet over medium heat, melt 1 tbsp butter. Add the almonds and toast, stirring frequently, for 2-3 minutes until golden and fragrant. Transfer to a plate and set aside.

Sauté the garlic: In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Combine the ingredients: Add the blanched green beans to the skillet and toss to coat with the garlic butter. Cook for 2-3 minutes until heated through.

Finish the dish: Stir in the lemon juice, salt, and black pepper. Toss well to combine. Remove from heat and sprinkle with toasted almonds and chopped parsley (if using).

Serve immediately: Transfer to a serving dish and enjoy warm as a delicious side.