In a small bowl add all of the ingredients for the caesar dressing and whisk until smooth (2-3 minutes). Set aside

In a small pan on medium high heat melt the butter. Once melted add in the breadcrumbs, and stirring frequently for 2-3 minutes until the breadcrumbs are a golden brown color. Set aside.

In a large dish or bowl add the broccolini (if there are any thicker pieces of broccolini, cut them in half lengthwise to split them in two thinner pieces).

Drizzle in olive oil, lemon juice, salt and pepper and toss to ensure they are all well coated.

Heat a barbecue to medium high heat. Add the broccolini (i recommending placing them perpendicular to the grill grates so they don’t fall through the gaps).

Cook the broccolini for approximately 8-10 minutes turning frequently with long tongs to ensure that they don’t burn. They are done cooking when the broccolini is lightly charred.

Transfer the grilled broccolini to a bowl and add approximately half of the dressing. Toss and add more dressing as needed until the broccolini is lightly coated (you will likely have caesar dressing leftover).

Arrange the coated broccolini on a platter or later plate and top with the toasted breadcrumbs. Finely top with freshly grated parmesan.