Abstract:  A rich and light asparagus juice was obtained when discarded stem bottoms of asparagus was softened in 85℃hot water containing 0.20％citric acid for 7 min.The bitterness in the juice was cavered effectively and asparagus flavor remained when 1.0％～1.5％β－cyclodextrin (β－CD)was added in the juice.The mixture of 60％juice,1.2％β－CD,2.5％sweet additive (sugar:aspartame=100∶1)and 1.5％citric acid and water added in the asparagus beverage offered delicious flavor.

Key words: Asparagus officinalis Discarded stem bottoms Squeezing Browning Bitternessshielding