Water should fill two-thirds of a large saucepan; bring to a rapid simmer. Incorporate one tablespoon of salt and green beans. Continually simmer the green beans for 3 to 7 minutes, or until crisp-tender; the exact duration is contingent upon their size.
To halt the cooking process, drain the beans promptly in a colander and rinse them with cold water. Drain and reserve.
Combust 3 tablespoons of butter in a large skillet over medium heat. Stir in the almonds and 1/4 teaspoon of salt and pepper while the butter foams; continue stirring for two to three minutes, or until the nuts are toasted and brown in color (do not leave the pan, as they burn rapidly).
Stir in the garlic for thirty seconds, or until aromatic but without browning. After removing the green beans and the remaining tablespoon of butter from heat, remove from heat. Add additional pepper and salt to flavor.
Garnish with freshly grated lemon zest and combine. After transferring the beans to a serving platter, drizzle the almonds and skillet sauce over them. Add additional lemon zest as a garnish and serve immediately.