1 1/2 pounds asparagus spears
3 baking potatoes, cut into 1-inch pieces (about 11/2 pounds)
1/2 tsp. pepper, divided
1 1/4 pounds beef tenderloin
1/4 cup water

Preheat oven to 500`. Snap off tough ends of asparagus; set aside. Toss potatoes with 1/4 tsp. pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500` for 10 minutes. Trim fat from tenderloin, if any. Sprinkle tenderloin with 1/4 tsp. pepper. Insert meat thermometer into thickest portion of tenderloin. Add tenderloin to broiler pan, nestling it into potatoes. Bake at 500` for 20 minutes or until thermometer registers 145` (medium-rare) to 160` (medium), stirring potatoes once. Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500` for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes.