Heat oven to 325°F.

Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Place beef in pan.

In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables.

Generously brush some of remaining marmalade mixture over beef.

Reserve remaining mixture.

Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture.

Meanwhile, in another small bowl or cup, mix thyme, salt and pepper.

Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture.

Place potatoes around beef.

Generously brush potatoes with some of the 3 tablespoons marmalade mixture; sprinkle with half of the remaining thyme mixture.

Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F.

Place beef on cutting board; cover loosely with foil.

Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness.

(Roast to 160°F for medium doneness.

) 4 Increase oven temperature to 425°F.

Arrange asparagus in single layer in pan with potatoes.

Brush asparagus with the rest of the 3 tablespoons marmalade mixture; sprinkle with remaining thyme mixture.

Roast 7 to 10 minutes or until asparagus is crisp-tender.

To serve, cut beef across grain into thin slices; arrange on serving platter.

Add potatoes and asparagus to platter.

Spoon pan drippings over beef.