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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Lightly oil a baking sheet. Peel potatoes, then cut into 1-inch cubes. Trim woody bottom ends from asparagus and discard. Cut lemon into quarters. Mince or grate garlic. In a small bowl, mix 4 TBSP sour cream (2 packets), 1 tsp water, a big squeeze of lemon juice, and a pinch of garlic. Season with plenty of salt and pepper.