Abstract: In order to improve the utility value of Asparagus officinalis, the preparation process of Asparagus officinalis-Ganoderma lucidum fermented beverage was investigated using Asparagus officinalis as liquid medium and Ganoderma lucidum as strain, and the optimum stabilizer ratio and seasoning content were determined by single factor experiments and response surface method. Then the polysaccharides in fermented beverage were extracted using water extraction and alcohol precipitation, and the total sugar content was determined by phenol-sulfuric acid method. Results showed that the stability of fermentation broth was the best with the lowest precipitation rate of 0.098% under the following conditions: xanthan gum addition of 0.05%, sodium hydroxymethyl cellulose addition of 0.15% and β-cyclodextrin addition of 0.4%. The results of single factor and response surface experiments showed that the optimum proportion of flavoring agents was determined as follows: honey of 2.09%,sucrose of 4.15%, citric acid of 0.10%, and the content of beverage polysaccharides was 3.262 mg/mL under these conditions. The prepared beverage presented the best taste, flavor and color.