In a small bowl, mix sour cream and honey mustard until well blended.
To Blanch Broccolini: Bring a large pot of salted water to a full boil. Add Broccolini. As soon as water returns to a full boil, remove broccolini with a slotted spoon and immediately plunge into ice water to retain bright green color (stop the cooking process). Pat dry with paper towels.
Cut prosciutto slices lengthwise into 1-inch strips. Tightly wrap 1 or 2 prosciutto strips diagonally around each Broccolini baby broccoli stalk, leaving about I-inch of stalk showing at the bottom. Arrange on a platter with dipping sauce. (This can be covered with a plastic wrap and refrigerated up to 24 hours.) Serve chilled or at room temperature.