I'll have to agree with those who question the "Cutting Down" the first years growth?
I have a 70' X 60' veggie garden, and I have asparagus plants along three sides, planted 15 years ago, and just added 5 more plants this year to fill in a corner that used to be one entrance!
Once you plant the crown, you leave it alone until after it has died back in the Winter. I would NOT cut any shoots off during the second year either, as you want the plants to grow new shoots for the following year. Each year, a shoot will come back thicker than the previous year, along with sibling spears.
My procedure has been the same every year, with this year having asparagus for over 6 weeks, despite having early warm weather followed by killing freezes, which kill off most of the shoots that were already up! (I harvested all the shoots as they would die from the freeze).
I start cutting shoots as soon as they sprout in Spring, provided they are thicker than a ball point pen.
After the first several weeks of harvesting, I then allow two shoots out of each batch that breaks the ground to grow, and harvest any new shoots that crowd the first two, but also leave any others that come up singly, so I soon have a hedge of asparagus ferns. I find the BEST tasting spears are the oldest fattest spears, and LEAVE most that are pencil sized for the following years. In spite of three spaced hard freezes this year, I picked about 15 pounds of Asparagus from March to mid April!
The BEST way to cook/enjoy asparagus is to lay them flat in a cast iron or non stick fry pan in a single layer. Almost cover with water, then Bring the heat up to high before putting the pan on the burner, so the water boils quickly! As soon as the water boils for a minute, remove and drain the water add two pats of butter to the pan and melt over med low heat, coating the spears, remove to a flat dish and quickly top with grated parmesan, UMM GOOD!