Nutty Buttery Green Beans

This recipe is from Emeril Lagasse. I've made this version before and it's easy and yummy. I decide to try a healthier version tonight so I substituted olive oil for butter. I also didn't have any Worcestershire sauce, so I just omitted it from the recipe. They were still quite tasty.

Nutty Buttery Green Beans

1 pound green beans
5 cups water
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) unsalted butter
1 (2 1/4-ounce) package sliced almonds
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

1. Trim the green beans. Place the water and 1 teaspoon of the salt in a medium, heavy 3 1/2 quart saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
2. Remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
3. Melt the butter in the same saucepan over medium-high heat. Add the almonds, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes.
4. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
5. Remove from the heat and serve.