Start by washing your fresh green beans under cold water. Trim the stem ends off with a sharp knife. Keep the little curly tips if you like the look. This makes the dish look more rustic and natural.

Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Salting the water helps season the beans from the inside out. It also keeps them green.

Carefully drop the beans into the boiling water. Cook them for only 2 to 3 minutes. You want them to be "tender-crisp" and bright green. Do not let them get soft or olive-colored.

While the beans boil, fill a large bowl with cold water and ice. This is called an ice bath. It stops the cooking process immediately. This trick keeps the beans from getting overcooked and mushy.

Use tongs to move the beans from the boiling water to the ice water. Leave them in the cold water for about 2 minutes. Drain them well in a colander. Pat them dry with a towel.

Place your large skillet over medium heat. Add the sliced almonds to the dry pan. Stir them constantly for 2 to 3 minutes. Remove them when they are golden brown and smell nutty. Set them aside.

In the same skillet, add the olive oil and the unsalted butter. Heat them together over medium heat until the butter melts. The oil prevents the butter from burning too quickly. This creates a smooth sauce.

Add the blanched green beans to the skillet. Use your tongs to toss them in the butter and oil. Sauté them for about 5 minutes. They should be hot all the way through and slightly glossy.

Sprinkle the salt and black pepper over the beans. Add the toasted almonds back into the pan. Toss everything together one last time. Make sure the almonds are evenly spread throughout the green beans.

If you want extra brightness, squeeze a little lemon juice on top. Add the lemon zest for a pop of color. Transfer the beans to a warm serving platter. Serve them immediately while they are hot.