Add 3 quarts of water and kosher salt to a large pot. Heat pot over high heat and bring to a rolling boil.
In a medium-sized bowl combine 1-quart water and a handful of ice cumbes. Set the ice bath aside.
Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 4 to 6 minutes. Immediately transfer beans to the ice bath for 5 minutes. Drain well and pat dry with paper towels.
Heat a small saute pan over medium heat, add the almonds and cook, stirring frequently, until lightly toasted. Transfer the almonds to a small bowl.
In a large saute pan, melt the butter over medium-high heat. Add the green beans and garlic and cook, tossing to coat the beans, untl the beans are warmed through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds and serve.