Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby.

Add the green beans to the boiling water and cook until bright green and crisp-tender, then immediately transfer them to the ice water to stop the cooking process.

Drain thoroughly and pat dry so excess moisture doesn’t dilute the buttery sauce.

Melt part of the butter in a large skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until lightly golden and fragrant. Transfer them to a plate.

Add the remaining butter and olive oil to the skillet. Add the shallot and cook until softened and lightly caramelized.

Stir in the garlic and cook briefly until fragrant.

Add the green beans to the skillet and toss until heated through and coated in the buttery shallot mixture.

Stir in the lemon zest and lemon juice, then season with salt and black pepper.

Return most of the toasted almonds to the skillet and toss gently to combine.

Transfer to a festive serving dish and finish with parsley, additional toasted almonds and lemon wedges if desired.