Melt 1 tablespoon of butter in a skillet over medium heat.

Add the almonds to the pan and cook for 3-4 minutes or until golden brown, stirring occasionally.

Remove the almonds from the pan; wipe the pan clean with a paper towel.

Melt the remaining 2 tablespoons of butter in the pan. Add the shallots and cook for 3-4 minutes or until tender.

Add the green beans and 1 tablespoon of water to the pan. Cook, stirring occasionally, until green beans are tender, about 4-5 minutes.

Stir in the lemon juice, salt and pepper.

Sprinkle the reserved almonds over the green beans, along with the parsley. Serve immediately.