1
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into 1⁄2-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus.
In a medium bowl, whisk together cream sauce base, stock concentrate, garlic powder, and 3 TBSP water (6 TBSP for 8).