Arrange green beans in a thin, even layer in a microwave safe glass or ceramic dish. Cover with paper towels and microwave about four minutes, until bright green and moist.

Heat olive oil in your largest skillet over medium heat, add diced shallots and cook one minute. Add green beans, thyme, and salt. Cook, tossing frequently, until shallots are soft and a few green beans start to brown on edges, about four to five minutes. Remove from heat, push green beans to the side and pour wine in the pan. Scrape up the shallots and toss with the beans. Toss beans with lemon zest, lemon juice, and three tablespoons chopped Marcona almonds. Transfer to a serving dish and arrange with the ends facing in the same direction. Garnish with remaining tablespoon of chopped almonds.