In a medium-sized pot, fill with two inches of water and place a steamer basket in the bottom. Arrange the wax beans on the steamer basket, cover the pot with a lid and turn heat to medium high. Steam for 10 minutes.

While the beans are steaming, make the topping. In a small pot over medium-low heat, combine the almonds, butter and sea salt and roast the almonds until they become fragrant and gently brown while stirring, about 3 minutes.

Turn heat to low, then stir in the honey, thyme and lemon juice and combine while stirring for another minute. Turn heat off and take the pot off the burner.

Remove the wax beans from their steamer pot and plate. Top with the almond mixture and garnish with black pepper and sea salt.