[pen] Asparagus does have that strange effect but it is delicious. But I am with you all the way with rhubarb as long as there is cream, ice cream (the Belgian/Dutch way) or custard.

I have eaten plenty of asparagus, but I don't sniff my wee, so I've never noticed the oft-claimed effect.
Calamari (or squid, if we're not going to be all precious about it) is blummin' gorgeous in my opinion. Deep fried in a light batter (50/50 self-rasing and cornflour), it should be light and lovely. If it's rubbery it has been over-cooked.
I've had oysters, but I'm not as impressed as I thought I ought to be. Sweetbreads though are another contentious foodstuff that I love.

I have seen oysters eaten, whole and raw. That's quite enough for me.

Are overrated in my opinion. Back in the 19th century they were poor peoples food.

I'm with Phil on this. Asparagus - delicious when fresh and in season (and the after-odour isn't that unpleasant or strong IMO). Calamari - rubbery = overcooked, properly cooked and fresh they almost melt and taste lovely. Oysters - nice - taste of the sea - but too expensive for what they are. In fact I like most molluscs and crustacea (though it's hard to do much with whelks).
We need to take some lessons from the chinese - Sour is as good a flavour as sweet and slimy is as good a mouth sensation as crunchy - just different.

[INJ] Have you tried sour beers (i.e. Belgian Lambics)? Fantastic once you eradicate the "beer shouldn't be sour" conditioning from your head.

(Phil) How does that differ in principle from eradicating the "butter shouldn't be rancid" conditioning from your head? Sour beer tastes awful, like vinegar, which is what it is, at least partly.