Snails in Salsa

Spring is snail and asparagus season. By the time you're tired of eating them, they are out of season.
Sole told me how to make a great almond sauce for the snails.

almonds
onion
garlic
celery
whole peppercorns
saffron or orange colorant

Grind all ingredients well. Add a little water to make a paste. Add the paste to the snails and heat through. The snails will release their juice, so there's no need to add more water. If you want a thinner sauce, add water and stir well. Serve warm with thick, crusty bread to sop up the sauce.