Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl. Drop in the green beans and cook for 3-5 minutes, until green beans are bright green and crisp tender. Remove with a slotted spoon and transfer directly to the ice bath to stop the cooking. Drain and set aside. Heat a large skillet over medium high heat and melt the butter. Toast the almond slices in the butter, stirring constantly, until lightly browned and fragrant, about 1-2 minutes. Add the green beans and sauté for another minute or two to heat through. Season with salt and pepper and serve.
