There is a thrill to see the first spears appear in April and we then harvest it until June. It requires very little work. Once we arrive at the end of June, we let it go to seed before cutting it all down once its frothy fine leaves yellow in Autumn. Then we simply give it a really thick rich mulch and leave it to face Winter under its warm and protective duvet.
I am told it is a long lived crop and harvests can be taken over many years. I do hope so and will look forward to enyoying it this year, next year and far beyond.
If you have room and the conditions to grow it (free draining and sunny would be my rule of thumb) then do so. It is a rich, abundent and rewarding harvest. It is also, of course, delicious too!