Preheat the oven to 350 degrees F. Fill a large bowl halfway with 1 part ice and 3 parts water.
Bring a large pot of heavily salted water to a boil. Add the green beans and cook until they turn bright green, about 2 minutes. Quickly remove them with a mesh strainer to the ice bath to cool completely. Then transfer to a clean kitchen towel to dry. Set aside.
In a large cast-iron skillet set over medium heat, cook the bacon until it starts to brown, but not enough to become crispy, about 2 minutes per side. Remove to a paper-towel-lined plate, pat dry and set aside to cool.
Whisk together the oyster sauce, butter and soy sauce in a small bowl.
Cut each bacon strip in half lengthwise. Arrange the bacon strips horizontally on a clean work surface. Divide the green beans evenly among the bacon strips, and wrap the bacon around the green beans to hold them together.
Place each green bean bundle seam-side down in a large baking dish. Drizzle with half of the sauce. Season lightly with salt and pepper. Bake until the bacon is crispy, 25 to 30 minutes. Give the remaining sauce a quick stir, pour it over the bundles and sprinkle with the almonds. Serve immediately.
Recipe courtesy of Dean McDermott and Tori Spelling