Brussels Sprouts With Garlic and Cheese

• 4 cups fresh brussels sprouts
• Salt to taste
• 4 to 8 tablespoons butter, as desired
• 2 or 3 crushed garlic cloves (or to taste)
• Juice of 1/2 lemon, or to taste
• Grated Parmesan cheese, to taste

1. Cook the brussels sprouts, uncovered, in water salted to taste until they are just tender, not soft.
2. Drain, shock under cold water, drain again and set aside until needed.
3. Melt the butter in a deep pot over low heat and saute the garlic briefly until soft but not browned.
4. Stir in the lemon juice and set the mixture aside till needed.
5. At the last minute, heat the butter-garlic-lemon mixture, add the brussels sprouts and toss gently until heated through.
6. Add the grated cheese, toss lightly once again and serve

fresh brussels sprouts, salt, butter, garlic, lemon, parmesan cheese

Taken from cooking.nytimes.com/recipes/58 (may not work)