Begin by bringing a large pot of generously salted water to a rolling boil over high heat. Carefully add the fresh French green beans (haricot verts) and blanch for 4-5 minutes until they are crisp-tender and bright green. Drain the beans and transfer them to a bowl of ice water to stop the cooking.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-low heat. Add the sliced raw almonds, stirring frequently for 2-3 minutes until they turn golden brown and aromatic. Be careful not to burn them.

Lower the heat to medium and add the diced shallots and minced garlic to the skillet with the toasted almonds. Sauté these for approximately 1-2 minutes until the shallots are translucent and the garlic is fragrant.

Using a slotted spoon, transfer the blanched green beans into the skillet with the sautéed shallots and garlic. Toss to combine and cook for an additional 2-3 minutes until the beans are heated through.

To finish, add fresh lemon zest and a squeeze of lemon juice, tossing to combine. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.