Bring 8 cups water and 1 tablespoon salt to a boil in large saucepan. Add green beans. Remove from heat and let stand for 1 minute. Drain and rinse under cold water 1 to 2 minutes to stop cooking process. Drain well. Refrigerate green beans between layers of paper towels in an airtight container or resealable food storage bag for up to 1 day.
To serve, melt 2 tablespoons butter over medium heat in large skillet. Add almonds; cook, stirring frequently, 3 to 5 minutes or until lightly browned. Remove from skillet.
In same skillet, heat remaining 1 tablespoon butter over medium heat. Add green beans; cook, stirring frequently, 2 to 3 minutes or until tender. Add lemon peel, pepper and remaining ¼ teaspoon salt, tossing to coat evenly. Top with toasted almonds.
Prep Tip: Feel free to replace the almonds and lemon peel with other nuts and citrus you may have on hand. For example, try hazelnuts with lemon, pecans with orange peel, or pistachio nuts with lime peel.