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Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce.
Peel and mince garlic. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 3-inch-long pieces. Strip thyme leaves from stems; roughly chop leaves.
In a small pot, combine stock concentrates with 1 cup water (2 cups for 4 servings). Bring to a simmer over medium heat.