1 lb. snap beans (steamed for 5 minutes), trim ends, cut in half
2 tbsp. butter
Lemon juice
3-4 slices cooked bacon, crumbled
1/4 c. almonds, lightly toasted in oven

Melt 2 tablespoons butter in large skillet over medium heat. Add steamed beans; stir to coat. Sprinkle with lemon juice and season with salt and pepper. Stir 4-5 minutes. Top with crumbled bacon and toasted almonds; serve.