1 pound green beans
5 cups water
1 1/2 teaspoon salt
4 tablespoon unsalted butter
1 (2 1/4 ounce) package sliced almonds
2 tablespoon chopped parsley leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
Using oven mitts or pot holders, remove the saucepan over medium-high heat and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the grained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute. Serve hot.