Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water until bright green and tender, about 3 minutes. Drain and immediately put the green beans in a bowl of ice water to stop the cooking process.
Meanwhile, heat a large skillet over medium heat. Add the almonds and toast until fragrant, about 2 minutes, stirring occasionally to prevent the almonds for burning. Remove the almonds from the pan and set aside to cool.
Return the pan to medium heat. Melt the butter and then add in the garlic. Cook, stirring occasionally, until the butter turns light brown and gives off a nutty aroma, about 3-5 minutes. Add the beans back to the pan and saute until coated in butter and warmed through, about 5 more minutes. Remove from heat and stir in lemon juice. Transfer to a plate to serve, and top with lemon zest, parmesan cheese, and the toasted almonds.