article_snippet: my guide on how to best tuck in to some of the trickiest foods to tackle.' ASPARAGUS .
article_snippet: Cut both ends off with dessert cutlery (very sharp), slice down the skin to unwrap, and then cut off slices and eat with a fork and knife.
article_snippet: Instead, scoop a small bit on to your plate and use a thin piece of toast or a blini to consume.
article_snippet: Break a bite-sized chunk off, butter if desired, and eat.
article_snippet: This is eaten with a fork alone and never cut with a knife.
article_snippet: What to do when this guide fails you .
article_snippet: There may very well be an occasion where a food that is not on this guide is set down before you and you are flummoxed as to how best to tackle the tricky food.
highlights_snippet: Pick up asparagus in your fingers and use a mussel shell to eat mussels .
  