Mix all the spices togeter in a small bowl, tear or cut the herbs and add them in, add some salt and pepper, I never use exact measurements for this, add about one or two teaspoons of olive oil and mix together.
Rub this mixture all over the tenderloin and grill for about 7- 10 minutes on each side until inside temp is 140-145 degrees, let rest 10 minutes.
while meat is resting prepare the sauce and the asparagus.
for the sauce combine the ingedients into a small sauce pan and bring to a slow boil for about 1 minute, shut off heat.
Meanwhile boil some salted water and the asparagus, use three of four tablespoons of salt, (it will keep the asparagus green, and it won't be too salty).
boil for 2 minutes, drain and set aside, Leave hot pan on the stove with burner off, add butter into the pan and add the aspargus until the butter is melted, mix tenderly with wooden spoon.
Cut the tenderloin into 3-4 medallions and drizzle with sauce.