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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.
Quarter lemon. Dice potatoes into ½-inch pieces. Trim and discard bottom 1 inch from asparagus. Mince chives.
In a small bowl, combine half the crème fraîche (you’ll use the rest later), salt, pepper, and a squeeze of lemon juice to taste.