Start by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add the fresh green beans and cook for exactly 2 minutes.

Immediately transfer the blanched green beans into a bowl filled with ice water to halt the cooking process. Let them sit for about 2 minutes, until thoroughly cooled.

In a dry skillet over medium heat, add the sliced almonds. Stir continuously for approximately 2-3 minutes, watching for them to turn golden brown.

Add extra-virgin olive oil to the same skillet over medium heat. Toss in the finely diced shallot, seasoning with a pinch of sea salt. Sauté for about 2 minutes.

Carefully incorporate the blanched green beans into the skillet with the sautéed shallots. Toss gently and sauté for 2-4 minutes.

Stir in minced garlic and a squeeze of fresh lemon juice. Season with additional salt and freshly ground black pepper.