1. Bring a large pot of water to a boil over medium-high heat. Add the washed and trimmed green beans and boil for 2-3 minutes, before quickly draining and adding to a large bowl filled with ice water (this stops the cooking process). Pat the green beans dry with paper towels.
2. In a frying pan over medium heat, warm 1 tbsp of the olive oil for a few minutes before adding the slivered almonds, and toasting for 2-3 minutes, or until light brown and fragrant. Remove the almonds to a separate dish and add the remaining olive oil to the pan. Add the green beans and cook for 4-5 minutes, stirring frequently until fork tender. Add the minced garlic and stir around for a minute or so before adding the almonds back to the pan, along with a pinch of salt (or to taste). Serve immediately, with a drizzle of fresh lemon.

Leftover green beans can be stored in an airtight container for 2-3 days, in the fridge.