Green Beans & Almonds

1.	Bring a large pot of salted water to a boil. Add the green beans and cook 2–4 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
2.	In a dry skillet over medium heat, toast the sliced/slivered almonds until lightly golden and fragrant, about 2–3 minutes. Watch closely so they don’t burn. Remove and set aside.
3.	In the same skillet, heat the butter or olive oil over medium heat. Add shallot (if using) and cook 1–2 minutes until softened. Add the green beans and sauté a few minutes until warmed through and just tender.
4.	Stir in the garlic (if using), lemon zest, and lemon juice. Season with salt and pepper to taste. Remove from heat.
5.	Transfer to a serving dish and sprinkle the toasted almonds on top. A little extra lemon on the table is nice too.