Trim the stem ends from the green beans and rinse under cold water. Bring a large pot of water to a rolling boil and add the coarse salt. Add the green beans and blanch for 3–4 minutes, until they are bright green and just tender-crisp.

Prepare an ice bath (a large bowl with ice and cold water). Immediately transfer the blanched beans into the ice bath to stop cooking. Let them sit for 2–3 minutes, then drain and pat dry with kitchen towels or paper towels.

Lemon Garlic Dressing

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning or acidity by adding a pinch more salt or another 1/2 teaspoon lemon juice if desired.

Finish & Garnish

Heat a large skillet over medium heat. If using butter for a glossy finish, add the 1 teaspoon butter and let it melt. Add the drained, blanched green beans to the skillet and toss for 1–2 minutes just to warm them through and coat them lightly in the melted butter.

Remove the skillet from heat. Pour the lemon garlic dressing over the warm green beans and toss gently to coat evenly. Taste and adjust seasoning.

Transfer the lemon green beans to a serving dish. Sprinkle the toasted sliced almonds or pine nuts and chopped parsley over the top. Serve with lemon wedges alongside for additional brightness.

Serve immediately or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days.