Brussels Sprouts with Butter, Onions and Almonds (Cavolini di Bruxelles con burro, cipolla e mandorle)

INGREDIENTS: (6 servings)
1 lb fresh Brussels Sprouts
4-6 Tbsp Butter
½ Chopped Onion
1 Tsp Lemon juice
1/4 Cup toasted slivered Almonds
Salt and Pepper

Boil brussels sprouts in water or steam it for 3-4 minutes until tender.
Drain and place them into a bowl with cold water, to keep the color bright green.

Cut into halves.
Sauté onions n a large sauté pan with 2-3 tbsp of butter iuntil gilded.
Add the brussels sprout halves, 2-3 tbsp of butter and cook over medium-high heat nuntil the sprouts have reached the desired cooking.
While the sprouts are cooking, add salt and pepper to taste .
Do not over-cook because the sprouts become bitter.
Remove from heat, toss in half of the toasted slivered almonds and add lemon juice.
Season with salt and pepper.
Place into a serving plate and garnish with the rest of the toasted almonds.