Bring a large pot of water to a boil, and add a generous pinch of salt. Blanch the beans for 2 to 3 minutes, or until crisp yet tender. Remove the beans from the pot with a skimmer or tongs, and shock in a bowl of ice water. Once they are cold, drain and set aside.

Heat a sauté pan over medium heat and add the butter. Gently sauté the shallots until they are tender, about 1 minute, and add the blanched beans to the pan. Cook until heated through. Stir in the tarragon, and season with salt and pepper to taste.

Top with almonds, and serve.