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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Quarter tomatoes. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince or grate garlic. Trim and discard bottom 1 inch from asparagus.
Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until softened, 10 seconds. Stir in garlic powder and season with salt and pepper. Set aside.