1. Bring 2 1/2 quarts water to boil in large saucepan over high heat; add salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

2. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1/4 cup fresh bread crumbs). Transfer bread crumbs to dry 10-inch nonstick skillet, add almonds, and toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Off heat, toss garlic and parsley with hot crumbs; season with salt and pepper to taste, transfer to small bowl, and set aside. (Do not wash skillet.)

3. Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.

4. Meanwhile, heat butter in same skillet used for bread crumbs over medium-high heat until foaming; add bread crumb mixture and heat, stirring frequently, until fragrant, about 1 to 2 minutes. Top beans with warm buttered crumbs and nuts and serve immediately.