AIM: To study the chemical constituents of the roots of Asparagus cochinchinensis (Asparagaceae). METHOD: The compounds were isolated with Diaion HP20, silica gel, and ODS chromatography, and their structures were de- termined on the basis of chemical methods, HR-ESI-MS, and 1 D- and 2D-NMR techniques. RESULTS: Seven compounds were isolated from the n-butanol fraction of the roots of A. cochinchinensis, and their structures were elucidated as (25S)-26-O-β-D-glucopyranosyl-5β-furostan-3β, 22a, 26-triol-12-one-3-O-β-D-glucopyranoside (1), (25S)-26- O-β-D-glucopyranosyl-22a-methoxy-5β-furostan-3p, 26-diol-12-one-3-O-β-D-glucopyranoside (2), (25S)-26-O-β-D-glucopyra- nosyl-5β-furostan-3β, 22a, 26-triol (3), (25S)-26-O-β-D-glucopyranosyl-5β-furstan-3β, 22a, 26-triol-3-O-β-D-glucopyranoside (4), (25S)-26-O-β-D-glucopyranosyl-5β-furostan-3β, 22a, 26-triol-3-O-a-L-rhamnopyranosyl-(1, 4)-β-D-glucopyranoside (5), (25S)- 5β-spirostan-3fl-ol-3-O-a-L-rhamnopyranoside (6), and (25S)-5β-spirostan-3β-ol-3-O-β-D-glucopyranoside (7). CONCLUSION: Compounds 1 and 2 were two new furostanol saponins.