The invention belongs to the technical field of agricultural product reprocessing and in particular relates to an asparagus wine making process which comprises the following steps: 1, performing pretreatment, namely cleaning fresh asparagus without insects or rusting spots with clean water, draining off water, and cutting into granules; 2, performing fermentation, namely soaking the dried asparagus granules in a container, adding white sugar and a small amount of distiller's yeast layer by layer, sealing the container, and performing heat-preservation fermentation for 2-3 hours; 3, performingrough filtration, namely filtering off asparagus residues; 4, performing distillation, namely distilling an asparagus fermentation liquid obtained through filtration, and blending a stock solution ofasparagus wine till appreciate alcoholic strength; and 5, performing filtration ageing, namely filtering the adjusted asparagus wine with a precise filter, and performing sealed ageing for 2-3 months,thereby obtaining a product. By adopting the process, the asparagus is scientifically and reasonably applied to a wine brewing process, nutrient substances in asparagus are extracted into wine to themaximum extent, and the asparagus wine brewed by using the process has special faint scent and has a healthcare effect.