Or you can use chives...just scallions, just red onions, shallots, or whatever combination you want.
The recipe isn't mine - I found it on the Food Network website - from an episode of East Meets West with Ming Tsai. If you want a copy of the recipe, here it is. I pretty much followed it exactly except that I used a combination of the baby scallions and the young red onions.
The first time I made these I used wild chives that were growing in among the horseradish and the asparagus. I didn't take pictures, though. And they were so good, I knew I'd need to make them again and this time TAKE PICTURES.
So here we go.