Bring a large pot of water to a rolling boil and add salt.
Fill a large bowl with ice and water.
Add the green beans to the boiling water and cook until bright green but still firm (about 2 minutes).
Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
Meanwhile, in a small saucepan, combine the almonds and olive oil, adding more oil if needed to just cover the almonds.
Cook over medium heat until the almonds are golden (about 6 minutes).
Remove from the heat and stir in the shallot.
Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking.
Add the beans and season with salt.
Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
Top with the almond mixture, then the parsley.
Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving.
Season with salt and pepper.