Brussels Sprouts with Toasted Almonds

Ingredients

• 1 lb old-looking outer leaves fresh trimmed
• 4 Tbsp butter 
• 0.5  onion chopped
• 6 servings salt and pepper 
• 1 teaspoon juice of lemon fresh
• 0.3 cup slivered almonds toasted

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil.
2. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test).
3. Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color.
4. Remove them from the ice water and cut the sprouts into halves.
5. Sauté onions, then brussels sprouts:
6. Heat 2-3 Tbsp of butter in a large sauté pan on medium heat.
7. Add the chopped onions and cook until translucent, about 4-5 minutes.
8. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking.
9. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
10. Stir in lemon juice, add toasted almonds:
11. Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds.
12. Add salt and pepper to taste.
13. Place in serving dish and garnish with the rest of the toasted almonds.