Utensils

Almond Scoop

Anchovy Fork

(4″ to 4 1/2″) Serving fork.
Often identical to a sardine fork, the anchovy fork is smaller in size to accommodate the serving of the smaller fish.

Asparagus Fork / Server

(8 1/2″ to 10″) Serving fork.
Very large fork with four or five wide tines. Tines are often barred for added stabilization.

Asparagus Lifter

(3 1/2″ to 4 1/2″) Serving piece.
A U-shaped type of tong, minus the handle, for lifting and serving asparagus. More commonly found in Europe than in the U.S.

Asparagus Server, Hooded

(9″ to 10 1/2″) Serving piece.
Wide flat-bladed spatula type implement, the end near the handle being rolled upward (the hood) to prevent asparagus from rolling off the blade.

Asparagus Tongs, Serving

(6″ to 10″) Serving piece.
Large, often ornate tongs used to pick up and hold in place asparagus spears while being transferred to the plate.

Asparagus Tongs, Individual

Place piece.
Tongs designed to hold one individual spear of asparagus at a time and used at each place setting.

Aspic Knife / Slice / Server

(10″ to 11″) Serving piece.
A large server with a sickle shaped end for cutting through molded aspic. A rare piece, normally found only in high end patterns.